Elhassan, M.; Wendin, K.; Olsson, V.; Langton, M.
Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts. Foods 2019, 8, 95.
https://doi.org/10.3390/foods8030095
AMA Style
Elhassan M, Wendin K, Olsson V, Langton M.
Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts. Foods. 2019; 8(3):95.
https://doi.org/10.3390/foods8030095
Chicago/Turabian Style
Elhassan, Mohammed, Karin Wendin, Viktoria Olsson, and Maud Langton.
2019. "Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts" Foods 8, no. 3: 95.
https://doi.org/10.3390/foods8030095
APA Style
Elhassan, M., Wendin, K., Olsson, V., & Langton, M.
(2019). Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts. Foods, 8(3), 95.
https://doi.org/10.3390/foods8030095