Sánchez-GarcÃa, J.; Muñoz-Pina, S.; GarcÃa-Hernández, J.; Heredia, A.; Andrés, A.
Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour. Foods 2023, 12, 999.
https://doi.org/10.3390/foods12050999
AMA Style
Sánchez-GarcÃa J, Muñoz-Pina S, GarcÃa-Hernández J, Heredia A, Andrés A.
Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour. Foods. 2023; 12(5):999.
https://doi.org/10.3390/foods12050999
Chicago/Turabian Style
Sánchez-GarcÃa, Janaina, Sara Muñoz-Pina, Jorge GarcÃa-Hernández, Ana Heredia, and Ana Andrés.
2023. "Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour" Foods 12, no. 5: 999.
https://doi.org/10.3390/foods12050999
APA Style
Sánchez-GarcÃa, J., Muñoz-Pina, S., GarcÃa-Hernández, J., Heredia, A., & Andrés, A.
(2023). Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour. Foods, 12(5), 999.
https://doi.org/10.3390/foods12050999