Fernández-Canto, N.; García-Gómez, M.B.; Vázquez-Odériz, M.L.; Lombardero-Fernández, M.; Pereira-Lorenzo, S.; Cobos, Á.; Díaz, O.; Romero-Rodríguez, M.Á.
Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread. Foods 2024, 13, 1120.
https://doi.org/10.3390/foods13071120
AMA Style
Fernández-Canto N, García-Gómez MB, Vázquez-Odériz ML, Lombardero-Fernández M, Pereira-Lorenzo S, Cobos Á, Díaz O, Romero-Rodríguez MÁ.
Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread. Foods. 2024; 13(7):1120.
https://doi.org/10.3390/foods13071120
Chicago/Turabian Style
Fernández-Canto, Nerea, María Belén García-Gómez, María Lourdes Vázquez-Odériz, Matilde Lombardero-Fernández, Santiago Pereira-Lorenzo, Ángel Cobos, Olga Díaz, and María Ángeles Romero-Rodríguez.
2024. "Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread" Foods 13, no. 7: 1120.
https://doi.org/10.3390/foods13071120
APA Style
Fernández-Canto, N., García-Gómez, M. B., Vázquez-Odériz, M. L., Lombardero-Fernández, M., Pereira-Lorenzo, S., Cobos, Á., Díaz, O., & Romero-Rodríguez, M. Á.
(2024). Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread. Foods, 13(7), 1120.
https://doi.org/10.3390/foods13071120