MartÃn-Diana, A.B.; GarcÃa-Casas, M.J.; MartÃnez-Villaluenga, C.; FrÃas, J.; Peñas, E.; Rico, D.
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients. Foods 2021, 10, 115.
https://doi.org/10.3390/foods10010115
AMA Style
MartÃn-Diana AB, GarcÃa-Casas MJ, MartÃnez-Villaluenga C, FrÃas J, Peñas E, Rico D.
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients. Foods. 2021; 10(1):115.
https://doi.org/10.3390/foods10010115
Chicago/Turabian Style
MartÃn-Diana, Ana Belén, MarÃa Jesús GarcÃa-Casas, Cristina MartÃnez-Villaluenga, Juana FrÃas, Elena Peñas, and Daniel Rico.
2021. "Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients" Foods 10, no. 1: 115.
https://doi.org/10.3390/foods10010115
APA Style
MartÃn-Diana, A. B., GarcÃa-Casas, M. J., MartÃnez-Villaluenga, C., FrÃas, J., Peñas, E., & Rico, D.
(2021). Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients. Foods, 10(1), 115.
https://doi.org/10.3390/foods10010115