Calvo-Lerma, J.; Asensio-Grau, A.; GarcÃa-Hernández, J.; Heredia, A.; Andrés, A.
Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds. Foods 2022, 11, 410.
https://doi.org/10.3390/foods11030410
AMA Style
Calvo-Lerma J, Asensio-Grau A, GarcÃa-Hernández J, Heredia A, Andrés A.
Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds. Foods. 2022; 11(3):410.
https://doi.org/10.3390/foods11030410
Chicago/Turabian Style
Calvo-Lerma, Joaquim, Andrea Asensio-Grau, Jorge GarcÃa-Hernández, Ana Heredia, and Ana Andrés.
2022. "Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds" Foods 11, no. 3: 410.
https://doi.org/10.3390/foods11030410
APA Style
Calvo-Lerma, J., Asensio-Grau, A., GarcÃa-Hernández, J., Heredia, A., & Andrés, A.
(2022). Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds. Foods, 11(3), 410.
https://doi.org/10.3390/foods11030410