Sushytskyi, L.; Synytsya, A.; Čopíková, J.; Lukáč, P.; Rajsiglová, L.; Tenti, P.; Vannucci, L.E.
Perspectives in the Application of High, Medium, and Low Molecular Weight Oat β-d-Glucans in Dietary Nutrition and Food Technology—A Short Overview. Foods 2023, 12, 1121.
https://doi.org/10.3390/foods12061121
AMA Style
Sushytskyi L, Synytsya A, Čopíková J, Lukáč P, Rajsiglová L, Tenti P, Vannucci LE.
Perspectives in the Application of High, Medium, and Low Molecular Weight Oat β-d-Glucans in Dietary Nutrition and Food Technology—A Short Overview. Foods. 2023; 12(6):1121.
https://doi.org/10.3390/foods12061121
Chicago/Turabian Style
Sushytskyi, Leonid, Andriy Synytsya, Jana Čopíková, Pavol Lukáč, Lenka Rajsiglová, Paolo Tenti, and Luca E. Vannucci.
2023. "Perspectives in the Application of High, Medium, and Low Molecular Weight Oat β-d-Glucans in Dietary Nutrition and Food Technology—A Short Overview" Foods 12, no. 6: 1121.
https://doi.org/10.3390/foods12061121
APA Style
Sushytskyi, L., Synytsya, A., Čopíková, J., Lukáč, P., Rajsiglová, L., Tenti, P., & Vannucci, L. E.
(2023). Perspectives in the Application of High, Medium, and Low Molecular Weight Oat β-d-Glucans in Dietary Nutrition and Food Technology—A Short Overview. Foods, 12(6), 1121.
https://doi.org/10.3390/foods12061121