Cita APA

Subiria-Cueto, R., Olivas Armendariz, I., Abraham, W., de la Rosa, L. A., Martinez Ruiz, N. D. R., Alvarez-Parrilla, E., . . . González-Aguilar, G. A. (2024). Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index.

Chicago Style (17th ed.) Citation

Subiria-Cueto, Rodrigo, Imelda Olivas Armendariz, Wall-Medrano Abraham, Laura A. de la Rosa, Nina Del Rocio Martinez Ruiz, Emilio Alvarez-Parrilla, Hortensia Reyes-Blas, i Gustavo A. González-Aguilar. Grape Pomace and Pecan Shell Fortified Bread: The Effect of Dietary Fiber-phenolic Compounds Interaction on the in Vitro Accessibility of Phenolic Compounds and in Vitro Glycemic Index. 2024.

Cita MLA

Subiria-Cueto, Rodrigo, et al. Grape Pomace and Pecan Shell Fortified Bread: The Effect of Dietary Fiber-phenolic Compounds Interaction on the in Vitro Accessibility of Phenolic Compounds and in Vitro Glycemic Index. 2024.