Jan Bedrníček, František Lorenc, Markéta Jarošová, Veronika Bártová, Pavel Smetana, Jaromír Kadlec, . . . Jan Bárta. (2022). Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread. MDPI AG.
Chicago Style (17th ed.) CitationJan Bedrníček, et al. Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread. MDPI AG, 2022.
MLA (9th ed.) CitationJan Bedrníček, et al. Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread. MDPI AG, 2022.
Warning: These citations may not always be 100% accurate.