Mendoza-Pérez, R.J.; Náthia-Neves, G.; Blanco, B.; Vela, A.J.; Caballero, P.A.; Ronda, F.
Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain. Foods 2024, 13, 531.
https://doi.org/10.3390/foods13040531
AMA Style
Mendoza-Pérez RJ, Náthia-Neves G, Blanco B, Vela AJ, Caballero PA, Ronda F.
Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain. Foods. 2024; 13(4):531.
https://doi.org/10.3390/foods13040531
Chicago/Turabian Style
Mendoza-Pérez, Rito J., Grazielle Náthia-Neves, Beatriz Blanco, Antonio J. Vela, Pedro A. Caballero, and Felicidad Ronda.
2024. "Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain" Foods 13, no. 4: 531.
https://doi.org/10.3390/foods13040531
APA Style
Mendoza-Pérez, R. J., Náthia-Neves, G., Blanco, B., Vela, A. J., Caballero, P. A., & Ronda, F.
(2024). Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain. Foods, 13(4), 531.
https://doi.org/10.3390/foods13040531