Papagianni, O.; Moulas, I.; Loukas, T.; Magkoutis, A.; Skalkos, D.; Kafetzopoulos, D.; Dimou, C.; Karantonis, H.C.; Koutelidakis, A.E.
Trends in Food Innovation: An Interventional Study on the Benefits of Consuming Novel Functional Cookies Enriched with Olive Paste. Sustainability 2021, 13, 11472.
https://doi.org/10.3390/su132011472
AMA Style
Papagianni O, Moulas I, Loukas T, Magkoutis A, Skalkos D, Kafetzopoulos D, Dimou C, Karantonis HC, Koutelidakis AE.
Trends in Food Innovation: An Interventional Study on the Benefits of Consuming Novel Functional Cookies Enriched with Olive Paste. Sustainability. 2021; 13(20):11472.
https://doi.org/10.3390/su132011472
Chicago/Turabian Style
Papagianni, Olga, Iraklis Moulas, Thomas Loukas, Athanasios Magkoutis, Dimitrios Skalkos, Dimitrios Kafetzopoulos, Charalampia Dimou, Haralabos C. Karantonis, and Antonios E. Koutelidakis.
2021. "Trends in Food Innovation: An Interventional Study on the Benefits of Consuming Novel Functional Cookies Enriched with Olive Paste" Sustainability 13, no. 20: 11472.
https://doi.org/10.3390/su132011472
APA Style
Papagianni, O., Moulas, I., Loukas, T., Magkoutis, A., Skalkos, D., Kafetzopoulos, D., Dimou, C., Karantonis, H. C., & Koutelidakis, A. E.
(2021). Trends in Food Innovation: An Interventional Study on the Benefits of Consuming Novel Functional Cookies Enriched with Olive Paste. Sustainability, 13(20), 11472.
https://doi.org/10.3390/su132011472