Hernández-López, I.; Abadias, M.; Prieto-Santiago, V.; Chic-Blanco, Á.; Ortiz-Solà, J.; Aguiló-Aguayo, I.
Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products. Foods 2024, 13, 84.
https://doi.org/10.3390/foods13010084
AMA Style
Hernández-López I, Abadias M, Prieto-Santiago V, Chic-Blanco Á, Ortiz-Solà J, Aguiló-Aguayo I.
Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products. Foods. 2024; 13(1):84.
https://doi.org/10.3390/foods13010084
Chicago/Turabian Style
Hernández-López, Israel, Maribel Abadias, Virginia Prieto-Santiago, Ángela Chic-Blanco, Jordi Ortiz-Solà, and Ingrid Aguiló-Aguayo.
2024. "Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products" Foods 13, no. 1: 84.
https://doi.org/10.3390/foods13010084
APA Style
Hernández-López, I., Abadias, M., Prieto-Santiago, V., Chic-Blanco, Á., Ortiz-Solà, J., & Aguiló-Aguayo, I.
(2024). Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products. Foods, 13(1), 84.
https://doi.org/10.3390/foods13010084