APA (7th ed.) Citation

David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, . . . Armando Quintero-Ramos. (2021). Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. MDPI AG.

Chicago Style (17th ed.) Citation

David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, and Armando Quintero-Ramos. Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. MDPI AG, 2021.

MLA (9th ed.) Citation

David Neder-Suárez, et al. Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. MDPI AG, 2021.