Jiménez-Pulido, I.J.; Rico, D.; Martinez-Villaluenga, C.; Pérez-Jiménez, J.; Luis, D.D.; MartÃn-Diana, A.B.
Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull. Foods 2022, 11, 2769.
https://doi.org/10.3390/foods11182769
AMA Style
Jiménez-Pulido IJ, Rico D, Martinez-Villaluenga C, Pérez-Jiménez J, Luis DD, MartÃn-Diana AB.
Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull. Foods. 2022; 11(18):2769.
https://doi.org/10.3390/foods11182769
Chicago/Turabian Style
Jiménez-Pulido, Iván Jesús, Daniel Rico, Cristina Martinez-Villaluenga, Jara Pérez-Jiménez, Daniel De Luis, and Ana Belén MartÃn-Diana.
2022. "Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull" Foods 11, no. 18: 2769.
https://doi.org/10.3390/foods11182769
APA Style
Jiménez-Pulido, I. J., Rico, D., Martinez-Villaluenga, C., Pérez-Jiménez, J., Luis, D. D., & MartÃn-Diana, A. B.
(2022). Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull. Foods, 11(18), 2769.
https://doi.org/10.3390/foods11182769