Torrijos, R.; Nazareth, T.M.; Pérez, J.; Mañes, J.; Meca, G.
Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement. Molecules 2019, 24, 1019.
https://doi.org/10.3390/molecules24061019
AMA Style
Torrijos R, Nazareth TM, Pérez J, Mañes J, Meca G.
Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement. Molecules. 2019; 24(6):1019.
https://doi.org/10.3390/molecules24061019
Chicago/Turabian Style
Torrijos, Raquel, Tiago M. Nazareth, Júlia Pérez, Jordi Mañes, and Giuseppe Meca.
2019. "Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement" Molecules 24, no. 6: 1019.
https://doi.org/10.3390/molecules24061019
APA Style
Torrijos, R., Nazareth, T. M., Pérez, J., Mañes, J., & Meca, G.
(2019). Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement. Molecules, 24(6), 1019.
https://doi.org/10.3390/molecules24061019