Beatriz Navajas-Porras, Ana Cervera-Mata, Alejandro Fernández-Arteaga, Adriana Delgado-Osorio, Miguel Navarro-Moreno, Daniel Hinojosa-Nogueira, . . . José Ángel Rufián-Henares. (2024). Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity. MDPI AG.
Chicago Style (17th ed.) CitationBeatriz Navajas-Porras, et al. Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity. MDPI AG, 2024.
MLA (9th ed.) CitationBeatriz Navajas-Porras, et al. Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity. MDPI AG, 2024.
Warning: These citations may not always be 100% accurate.