Ballester Sánchez, J., Gil, J. V., Haros, M., & Fernández-Espinar, M. T. (2019). Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread.
Citación estilo ChicagoBallester Sánchez, Jaime, José Vicente Gil, Monika Haros, y María Teresa Fernández-Espinar. Effect of Incorporating White, Red or Black Quinoa Flours On Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread. 2019.
Cita MLABallester Sánchez, Jaime, José Vicente Gil, Monika Haros, y María Teresa Fernández-Espinar. Effect of Incorporating White, Red or Black Quinoa Flours On Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread. 2019.
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