Ngapo, T.M.; Bilodeau, P.; Arcand, Y.; Charles, M.T.; Diederichsen, A.; Germain, I.; Liu, Q.; MacKinnon, S.; Messiga, A.J.; Mondor, M.;
et al. Historical Indigenous Food Preparation Using Produce of the Three Sisters Intercropping System. Foods 2021, 10, 524.
https://doi.org/10.3390/foods10030524
AMA Style
Ngapo TM, Bilodeau P, Arcand Y, Charles MT, Diederichsen A, Germain I, Liu Q, MacKinnon S, Messiga AJ, Mondor M,
et al. Historical Indigenous Food Preparation Using Produce of the Three Sisters Intercropping System. Foods. 2021; 10(3):524.
https://doi.org/10.3390/foods10030524
Chicago/Turabian Style
Ngapo, Tania M., Pauline Bilodeau, Yves Arcand, Marie Thérèse Charles, Axel Diederichsen, Isabelle Germain, Qiang Liu, Shawna MacKinnon, Aimé J. Messiga, Martin Mondor,
and et al. 2021. "Historical Indigenous Food Preparation Using Produce of the Three Sisters Intercropping System" Foods 10, no. 3: 524.
https://doi.org/10.3390/foods10030524
APA Style
Ngapo, T. M., Bilodeau, P., Arcand, Y., Charles, M. T., Diederichsen, A., Germain, I., Liu, Q., MacKinnon, S., Messiga, A. J., Mondor, M., Villeneuve, S., Ziadi, N., & Gariépy, S.
(2021). Historical Indigenous Food Preparation Using Produce of the Three Sisters Intercropping System. Foods, 10(3), 524.
https://doi.org/10.3390/foods10030524
