Melo, D.; Álvarez-Ortí, M.; Nunes, M.A.; Espírito Santo, L.; Machado, S.; Pardo, J.E.; Oliveira, M.B.P.P.
Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production. Foods 2022, 11, 3027.
https://doi.org/10.3390/foods11193027
AMA Style
Melo D, Álvarez-Ortí M, Nunes MA, Espírito Santo L, Machado S, Pardo JE, Oliveira MBPP.
Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production. Foods. 2022; 11(19):3027.
https://doi.org/10.3390/foods11193027
Chicago/Turabian Style
Melo, Diana, Manuel Álvarez-Ortí, Maria Antónia Nunes, Liliana Espírito Santo, Susana Machado, José E. Pardo, and Maria Beatriz P. P. Oliveira.
2022. "Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production" Foods 11, no. 19: 3027.
https://doi.org/10.3390/foods11193027
APA Style
Melo, D., Álvarez-Ortí, M., Nunes, M. A., Espírito Santo, L., Machado, S., Pardo, J. E., & Oliveira, M. B. P. P.
(2022). Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production. Foods, 11(19), 3027.
https://doi.org/10.3390/foods11193027
