Juárez, Z.N.; Bach, H.; Bárcenas-Pozos, M.E.; Hernández, L.R.
Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products. Foods 2021, 10, 213.
https://doi.org/10.3390/foods10020213
AMA Style
Juárez ZN, Bach H, Bárcenas-Pozos ME, Hernández LR.
Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products. Foods. 2021; 10(2):213.
https://doi.org/10.3390/foods10020213
Chicago/Turabian Style
Juárez, Zaida N., Horacio Bach, MarÃa E. Bárcenas-Pozos, and Luis R. Hernández.
2021. "Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products" Foods 10, no. 2: 213.
https://doi.org/10.3390/foods10020213
APA Style
Juárez, Z. N., Bach, H., Bárcenas-Pozos, M. E., & Hernández, L. R.
(2021). Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products. Foods, 10(2), 213.
https://doi.org/10.3390/foods10020213