Fuente-Maqueda, F., Rodríguez, A., Majada, J., Fernández, B., & Feito, I. (2020). Methodology optimization for the analysis of phenolic compounds in chestnut (Castanea sativa Mill.). Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 26(6), 520. https://doi.org/10.1177/1082013220911782
Style de citation ChicagoFuente-Maqueda, Francisco, Ana Rodríguez, Juan Majada, Belén Fernández, et Isabel Feito. "Methodology Optimization for the Analysis of Phenolic Compounds in Chestnut (Castanea Sativa Mill.)." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 26, no. 6 (2020): 520. https://dx.doi.org/10.1177/1082013220911782.
Style de citation MLAFuente-Maqueda, Francisco, et al. "Methodology Optimization for the Analysis of Phenolic Compounds in Chestnut (Castanea Sativa Mill.)." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 26, no. 6, 2020, p. 520.