Bento-Silva, A.; Duarte, N.; Mecha, E.; Belo, M.; Vaz Patto, M.C.; Bronze, M.d.R.
Hydroxycinnamic Acids and Their Derivatives in Broa, a Traditional Ethnic Maize Bread. Foods 2020, 9, 1471.
https://doi.org/10.3390/foods9101471
AMA Style
Bento-Silva A, Duarte N, Mecha E, Belo M, Vaz Patto MC, Bronze MdR.
Hydroxycinnamic Acids and Their Derivatives in Broa, a Traditional Ethnic Maize Bread. Foods. 2020; 9(10):1471.
https://doi.org/10.3390/foods9101471
Chicago/Turabian Style
Bento-Silva, Andreia, Noélia Duarte, Elsa Mecha, Maria Belo, Maria Carlota Vaz Patto, and Maria do Rosário Bronze.
2020. "Hydroxycinnamic Acids and Their Derivatives in Broa, a Traditional Ethnic Maize Bread" Foods 9, no. 10: 1471.
https://doi.org/10.3390/foods9101471
APA Style
Bento-Silva, A., Duarte, N., Mecha, E., Belo, M., Vaz Patto, M. C., & Bronze, M. d. R.
(2020). Hydroxycinnamic Acids and Their Derivatives in Broa, a Traditional Ethnic Maize Bread. Foods, 9(10), 1471.
https://doi.org/10.3390/foods9101471