Hernández-López, I.; Ortiz-Solà , J.; Alamprese, C.; Barros, L.; Shelef, O.; Basheer, L.; Rivera, A.; Abadias, M.; Aguiló-Aguayo, I.
Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet. Foods 2022, 11, 3858.
https://doi.org/10.3390/foods11233858
AMA Style
Hernández-López I, Ortiz-Solà J, Alamprese C, Barros L, Shelef O, Basheer L, Rivera A, Abadias M, Aguiló-Aguayo I.
Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet. Foods. 2022; 11(23):3858.
https://doi.org/10.3390/foods11233858
Chicago/Turabian Style
Hernández-López, Israel, Jordi Ortiz-Solà , Cristina Alamprese, Lillian Barros, Oren Shelef, Loai Basheer, Ana Rivera, Maribel Abadias, and Ingrid Aguiló-Aguayo.
2022. "Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet" Foods 11, no. 23: 3858.
https://doi.org/10.3390/foods11233858
APA Style
Hernández-López, I., Ortiz-Solà , J., Alamprese, C., Barros, L., Shelef, O., Basheer, L., Rivera, A., Abadias, M., & Aguiló-Aguayo, I.
(2022). Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet. Foods, 11(23), 3858.
https://doi.org/10.3390/foods11233858