López, J.; Cea, R.; Tiznado, N.; Fernández, E.; González, M.L.; Pizarro-OteÃza, S.; Pérez-Cervera, C.
Development of Cereal Bars Enriched with Andean Grains and Patagonian Calafate (Berberis microphylla): Nutritional Composition, Phenolic Content, Antioxidant, Textural, and Sensory Evaluation. Foods 2025, 14, 4127.
https://doi.org/10.3390/foods14234127
AMA Style
López J, Cea R, Tiznado N, Fernández E, González ML, Pizarro-OteÃza S, Pérez-Cervera C.
Development of Cereal Bars Enriched with Andean Grains and Patagonian Calafate (Berberis microphylla): Nutritional Composition, Phenolic Content, Antioxidant, Textural, and Sensory Evaluation. Foods. 2025; 14(23):4127.
https://doi.org/10.3390/foods14234127
Chicago/Turabian Style
López, Jéssica, Romina Cea, Nicole Tiznado, Evelyn Fernández, MarÃa Lorena González, Sebastián Pizarro-OteÃza, and Carmen Pérez-Cervera.
2025. "Development of Cereal Bars Enriched with Andean Grains and Patagonian Calafate (Berberis microphylla): Nutritional Composition, Phenolic Content, Antioxidant, Textural, and Sensory Evaluation" Foods 14, no. 23: 4127.
https://doi.org/10.3390/foods14234127
APA Style
López, J., Cea, R., Tiznado, N., Fernández, E., González, M. L., Pizarro-OteÃza, S., & Pérez-Cervera, C.
(2025). Development of Cereal Bars Enriched with Andean Grains and Patagonian Calafate (Berberis microphylla): Nutritional Composition, Phenolic Content, Antioxidant, Textural, and Sensory Evaluation. Foods, 14(23), 4127.
https://doi.org/10.3390/foods14234127
