Margier, M.; Georgé, S.; Hafnaoui, N.; Remond, D.; Nowicki, M.; Du Chaffaut, L.; Amiot, M.-J.; Reboul, E.
Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method. Nutrients 2018, 10, 1668.
https://doi.org/10.3390/nu10111668
AMA Style
Margier M, Georgé S, Hafnaoui N, Remond D, Nowicki M, Du Chaffaut L, Amiot M-J, Reboul E.
Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method. Nutrients. 2018; 10(11):1668.
https://doi.org/10.3390/nu10111668
Chicago/Turabian Style
Margier, Marielle, Stéphane Georgé, Noureddine Hafnaoui, Didier Remond, Marion Nowicki, Laure Du Chaffaut, Marie-Josèphe Amiot, and Emmanuelle Reboul.
2018. "Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method" Nutrients 10, no. 11: 1668.
https://doi.org/10.3390/nu10111668
APA Style
Margier, M., Georgé, S., Hafnaoui, N., Remond, D., Nowicki, M., Du Chaffaut, L., Amiot, M.-J., & Reboul, E.
(2018). Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method. Nutrients, 10(11), 1668.
https://doi.org/10.3390/nu10111668