Schettino, R.; Verni, M.; Acin-Albiac, M.; Vincentini, O.; Krona, A.; Knaapila, A.; Cagno, R.D.; Gobbetti, M.; Rizzello, C.G.; Coda, R.
Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta. Antioxidants 2021, 10, 742.
https://doi.org/10.3390/antiox10050742
AMA Style
Schettino R, Verni M, Acin-Albiac M, Vincentini O, Krona A, Knaapila A, Cagno RD, Gobbetti M, Rizzello CG, Coda R.
Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta. Antioxidants. 2021; 10(5):742.
https://doi.org/10.3390/antiox10050742
Chicago/Turabian Style
Schettino, Rosa, Michela Verni, Marta Acin-Albiac, Olimpia Vincentini, Annika Krona, Antti Knaapila, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, and Rossana Coda.
2021. "Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta" Antioxidants 10, no. 5: 742.
https://doi.org/10.3390/antiox10050742
APA Style
Schettino, R., Verni, M., Acin-Albiac, M., Vincentini, O., Krona, A., Knaapila, A., Cagno, R. D., Gobbetti, M., Rizzello, C. G., & Coda, R.
(2021). Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta. Antioxidants, 10(5), 742.
https://doi.org/10.3390/antiox10050742