Lopez, C.; Sotin, H.; Rabesona, H.; Novales, B.; Le Quéré, J.-M.; Froissard, M.; Faure, J.-D.; Guyot, S.; Anton, M.
Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability. Foods 2023, 12, 211.
https://doi.org/10.3390/foods12010211
AMA Style
Lopez C, Sotin H, Rabesona H, Novales B, Le Quéré J-M, Froissard M, Faure J-D, Guyot S, Anton M.
Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability. Foods. 2023; 12(1):211.
https://doi.org/10.3390/foods12010211
Chicago/Turabian Style
Lopez, Christelle, Hélène Sotin, Hanitra Rabesona, Bruno Novales, Jean-Michel Le Quéré, Marine Froissard, Jean-Denis Faure, Sylvain Guyot, and Marc Anton.
2023. "Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability" Foods 12, no. 1: 211.
https://doi.org/10.3390/foods12010211
APA Style
Lopez, C., Sotin, H., Rabesona, H., Novales, B., Le Quéré, J.-M., Froissard, M., Faure, J.-D., Guyot, S., & Anton, M.
(2023). Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability. Foods, 12(1), 211.
https://doi.org/10.3390/foods12010211
