Fernández-López, J.; Botella-Martínez, C.; Navarro-Rodríguez de Vera, C.; Sayas-Barberá, M.E.; Viuda-Martos, M.; Sánchez-Zapata, E.; Pérez-Álvarez, J.A.
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends. Plants 2020, 9, 1769.
https://doi.org/10.3390/plants9121769
AMA Style
Fernández-López J, Botella-Martínez C, Navarro-Rodríguez de Vera C, Sayas-Barberá ME, Viuda-Martos M, Sánchez-Zapata E, Pérez-Álvarez JA.
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends. Plants. 2020; 9(12):1769.
https://doi.org/10.3390/plants9121769
Chicago/Turabian Style
Fernández-López, Juana, Carmen Botella-Martínez, Casilda Navarro-Rodríguez de Vera, María Estrella Sayas-Barberá, Manuel Viuda-Martos, Elena Sánchez-Zapata, and José Angel Pérez-Álvarez.
2020. "Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends" Plants 9, no. 12: 1769.
https://doi.org/10.3390/plants9121769
APA Style
Fernández-López, J., Botella-Martínez, C., Navarro-Rodríguez de Vera, C., Sayas-Barberá, M. E., Viuda-Martos, M., Sánchez-Zapata, E., & Pérez-Álvarez, J. A.
(2020). Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends. Plants, 9(12), 1769.
https://doi.org/10.3390/plants9121769