Horszwald, A., FRANCISCO J. MORALES, Zieliński, H., & MARIA DOLORES DEL CASTILLO. Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making.
Chicago Style (17th ed.) CitationHorszwald, Anna, FRANCISCO J. MORALES, Henryk Zieliński, and MARIA DOLORES DEL CASTILLO. Evaluation of Antioxidant Capacity and Formation of Processing Contaminants During Rye Bread Making.
MLA (9th ed.) CitationHorszwald, Anna, et al. Evaluation of Antioxidant Capacity and Formation of Processing Contaminants During Rye Bread Making.
Warning: These citations may not always be 100% accurate.
