Mencin, M.; Golob, K.; Krek, M.; Polak, T.; Požrl, T.; Terpinc, P.
Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread. Molecules 2023, 28, 6311.
https://doi.org/10.3390/molecules28176311
AMA Style
Mencin M, Golob K, Krek M, Polak T, Požrl T, Terpinc P.
Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread. Molecules. 2023; 28(17):6311.
https://doi.org/10.3390/molecules28176311
Chicago/Turabian Style
Mencin, Marjeta, Katja Golob, Maja Krek, Tomaž Polak, Tomaž Požrl, and Petra Terpinc.
2023. "Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread" Molecules 28, no. 17: 6311.
https://doi.org/10.3390/molecules28176311
APA Style
Mencin, M., Golob, K., Krek, M., Polak, T., Požrl, T., & Terpinc, P.
(2023). Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread. Molecules, 28(17), 6311.
https://doi.org/10.3390/molecules28176311