Beltrão Martins, R.; Gouvinhas, I.; Nunes, M.C.; Alcides Peres, J.; Raymundo, A.; Barros, A.I.R.N.A.
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread. Molecules 2020, 25, 3568.
https://doi.org/10.3390/molecules25163568
AMA Style
Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AIRNA.
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread. Molecules. 2020; 25(16):3568.
https://doi.org/10.3390/molecules25163568
Chicago/Turabian Style
Beltrão Martins, Rita, Irene Gouvinhas, Maria Cristiana Nunes, José Alcides Peres, Anabela Raymundo, and Ana I.R.N.A. Barros.
2020. "Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread" Molecules 25, no. 16: 3568.
https://doi.org/10.3390/molecules25163568
APA Style
Beltrão Martins, R., Gouvinhas, I., Nunes, M. C., Alcides Peres, J., Raymundo, A., & Barros, A. I. R. N. A.
(2020). Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread. Molecules, 25(16), 3568.
https://doi.org/10.3390/molecules25163568