Cofrades, S., López-López, I., Bravo, L., Ruiz-Capillas, C., Bastida, S., Larrea, M. T., & Jiménez-Colmenero, F. (2010). Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 16(5), 361. https://doi.org/10.1177/1082013210367049
Style de citation ChicagoCofrades, S., I. López-López, L. Bravo, C. Ruiz-Capillas, S. Bastida, M T. Larrea, et F. Jiménez-Colmenero. "Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 16, no. 5 (2010): 361. https://dx.doi.org/10.1177/1082013210367049.
Style de citation MLACofrades, S., et al. "Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 16, no. 5, 2010, p. 361.