Baranda, V.; del Cerro, L.; Izquierdo, V.; Paz, F.; RodrÃguez, A.; MartÃnez, V.; Olt, V.; Báez, J.; Medrano, A.; Fernández-Fernández, A.M.
Muffins with Tannat Grape Pomace: A Sustainable Approach to Value-Added Foods. Biol. Life Sci. Forum 2024, 40, 11.
https://doi.org/10.3390/blsf2024040011
AMA Style
Baranda V, del Cerro L, Izquierdo V, Paz F, RodrÃguez A, MartÃnez V, Olt V, Báez J, Medrano A, Fernández-Fernández AM.
Muffins with Tannat Grape Pomace: A Sustainable Approach to Value-Added Foods. Biology and Life Sciences Forum. 2024; 40(1):11.
https://doi.org/10.3390/blsf2024040011
Chicago/Turabian Style
Baranda, Valentina, Lara del Cerro, Valentina Izquierdo, Florencia Paz, Agustina RodrÃguez, Victoria MartÃnez, Victoria Olt, Jessica Báez, Alejandra Medrano, and Adriana Maite Fernández-Fernández.
2024. "Muffins with Tannat Grape Pomace: A Sustainable Approach to Value-Added Foods" Biology and Life Sciences Forum 40, no. 1: 11.
https://doi.org/10.3390/blsf2024040011
APA Style
Baranda, V., del Cerro, L., Izquierdo, V., Paz, F., RodrÃguez, A., MartÃnez, V., Olt, V., Báez, J., Medrano, A., & Fernández-Fernández, A. M.
(2024). Muffins with Tannat Grape Pomace: A Sustainable Approach to Value-Added Foods. Biology and Life Sciences Forum, 40(1), 11.
https://doi.org/10.3390/blsf2024040011
