MartÃn Lorenzo, M.; Piedra-Buena DÃaz, A.; DÃaz Romero, C.; RodrÃguez-RodrÃguez, E.M.; Lobo, M.G.
Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas. Sustainability 2024, 16, 6647.
https://doi.org/10.3390/su16156647
AMA Style
MartÃn Lorenzo M, Piedra-Buena DÃaz A, DÃaz Romero C, RodrÃguez-RodrÃguez EM, Lobo MG.
Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas. Sustainability. 2024; 16(15):6647.
https://doi.org/10.3390/su16156647
Chicago/Turabian Style
MartÃn Lorenzo, Mercedes, Ana Piedra-Buena DÃaz, Carlos DÃaz Romero, Elena M. RodrÃguez-RodrÃguez, and M. Gloria Lobo.
2024. "Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas" Sustainability 16, no. 15: 6647.
https://doi.org/10.3390/su16156647
APA Style
MartÃn Lorenzo, M., Piedra-Buena DÃaz, A., DÃaz Romero, C., RodrÃguez-RodrÃguez, E. M., & Lobo, M. G.
(2024). Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas. Sustainability, 16(15), 6647.
https://doi.org/10.3390/su16156647