Gómez-Mejía, E.; Sacristán, I.; Rosales-Conrado, N.; León-González, M.E.; Madrid, Y.
Valorization of Citrus reticulata Blanco Peels to Produce Enriched Wheat Bread: Phenolic Bioaccessibility and Antioxidant Potential. Antioxidants 2023, 12, 1742.
https://doi.org/10.3390/antiox12091742
AMA Style
Gómez-Mejía E, Sacristán I, Rosales-Conrado N, León-González ME, Madrid Y.
Valorization of Citrus reticulata Blanco Peels to Produce Enriched Wheat Bread: Phenolic Bioaccessibility and Antioxidant Potential. Antioxidants. 2023; 12(9):1742.
https://doi.org/10.3390/antiox12091742
Chicago/Turabian Style
Gómez-Mejía, Esther, Iván Sacristán, Noelia Rosales-Conrado, María Eugenia León-González, and Yolanda Madrid.
2023. "Valorization of Citrus reticulata Blanco Peels to Produce Enriched Wheat Bread: Phenolic Bioaccessibility and Antioxidant Potential" Antioxidants 12, no. 9: 1742.
https://doi.org/10.3390/antiox12091742
APA Style
Gómez-Mejía, E., Sacristán, I., Rosales-Conrado, N., León-González, M. E., & Madrid, Y.
(2023). Valorization of Citrus reticulata Blanco Peels to Produce Enriched Wheat Bread: Phenolic Bioaccessibility and Antioxidant Potential. Antioxidants, 12(9), 1742.
https://doi.org/10.3390/antiox12091742