Martín-García, B.;                     Pasini, F.;                     Verardo, V.;                     Gómez-Caravaca, A.M.;                     Marconi, E.;                     Caboni, M.F.    
        Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study. Antioxidants 2019, 8, 583.
    https://doi.org/10.3390/antiox8120583
    AMA Style
    
                                Martín-García B,                                 Pasini F,                                 Verardo V,                                 Gómez-Caravaca AM,                                 Marconi E,                                 Caboni MF.        
                Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study. Antioxidants. 2019; 8(12):583.
        https://doi.org/10.3390/antiox8120583
    
    Chicago/Turabian Style
    
                                Martín-García, Beatriz,                                 Federica Pasini,                                 Vito Verardo,                                 Ana María Gómez-Caravaca,                                 Emanuele Marconi,                                 and Maria Fiorenza Caboni.        
                2019. "Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study" Antioxidants 8, no. 12: 583.
        https://doi.org/10.3390/antiox8120583
    
    APA Style
    
                                Martín-García, B.,                                 Pasini, F.,                                 Verardo, V.,                                 Gómez-Caravaca, A. M.,                                 Marconi, E.,                                 & Caboni, M. F.        
        
        (2019). Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study. Antioxidants, 8(12), 583.
        https://doi.org/10.3390/antiox8120583