Bartkiene, E.; Starkute, V.; Zokaityte, E.; Klupsaite, D.; Mockus, E.; Bartkevics, V.; Borisova, A.; Gruzauskas, R.; Liatukas, Ž.; Ruzgas, V.
Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour. Biology 2022, 11, 966.
https://doi.org/10.3390/biology11070966
AMA Style
Bartkiene E, Starkute V, Zokaityte E, Klupsaite D, Mockus E, Bartkevics V, Borisova A, Gruzauskas R, Liatukas Ž, Ruzgas V.
Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour. Biology. 2022; 11(7):966.
https://doi.org/10.3390/biology11070966
Chicago/Turabian Style
Bartkiene, Elena, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Ernestas Mockus, Vadims Bartkevics, Anastasija Borisova, Romas Gruzauskas, Žilvinas Liatukas, and Vytautas Ruzgas.
2022. "Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour" Biology 11, no. 7: 966.
https://doi.org/10.3390/biology11070966
APA Style
Bartkiene, E., Starkute, V., Zokaityte, E., Klupsaite, D., Mockus, E., Bartkevics, V., Borisova, A., Gruzauskas, R., Liatukas, Ž., & Ruzgas, V.
(2022). Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour. Biology, 11(7), 966.
https://doi.org/10.3390/biology11070966