Fernández-López, J.; Viuda-Martos, M.; Sayas-Barberá, M.E.; Navarro-RodrÃguez de Vera, C.; Lucas-González, R.; Roldán-Verdú, A.; Botella-MartÃnez, C.; Pérez-Alvarez, J.A.
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry. Plants 2020, 9, 1359.
https://doi.org/10.3390/plants9101359
AMA Style
Fernández-López J, Viuda-Martos M, Sayas-Barberá ME, Navarro-RodrÃguez de Vera C, Lucas-González R, Roldán-Verdú A, Botella-MartÃnez C, Pérez-Alvarez JA.
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry. Plants. 2020; 9(10):1359.
https://doi.org/10.3390/plants9101359
Chicago/Turabian Style
Fernández-López, Juana, Manuel Viuda-Martos, MarÃa Estrella Sayas-Barberá, Casilda Navarro-RodrÃguez de Vera, Raquel Lucas-González, Alba Roldán-Verdú, Carmen Botella-MartÃnez, and Jose Angel Pérez-Alvarez.
2020. "Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry" Plants 9, no. 10: 1359.
https://doi.org/10.3390/plants9101359
APA Style
Fernández-López, J., Viuda-Martos, M., Sayas-Barberá, M. E., Navarro-RodrÃguez de Vera, C., Lucas-González, R., Roldán-Verdú, A., Botella-MartÃnez, C., & Pérez-Alvarez, J. A.
(2020). Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry. Plants, 9(10), 1359.
https://doi.org/10.3390/plants9101359
