APA (7th ed.) Citation

José Vicente Gil, Adelaida Esteban-Muñoz, & María Teresa Fernández-Espinar. (2021). Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour. MDPI AG.

Chicago Style (17th ed.) Citation

José Vicente Gil, Adelaida Esteban-Muñoz, and María Teresa Fernández-Espinar. Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread After Incorporating Quinoa Flour. MDPI AG, 2021.

MLA (9th ed.) Citation

José Vicente Gil, et al. Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread After Incorporating Quinoa Flour. MDPI AG, 2021.