Beltrão Martins, R., Gouvinhas, I., Nunes, M. C., Alcides Peres, J., Raymundo, A., & Barros, A. I. (2020). Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread. Molecules.
Styl ChicagoBeltrão Martins, Rita, Irene Gouvinhas, Maria Cristiana Nunes, José Alcides Peres, Anabela Raymundo, a Ana I.R.N.A Barros. "Acorn Flour As a Source of Bioactive Compounds in Gluten-Free Bread." Molecules 2020.
Citace podle MLABeltrão Martins, Rita, et al. "Acorn Flour As a Source of Bioactive Compounds in Gluten-Free Bread." Molecules 2020.
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