Cita APA

Mosse, J. I., Motilva, M. J., & Ludwig, I. A. (2018). Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior during in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products. Web

Citación estilo Chicago

Mosse, Juana Inés, Maria José Motilva, and Iziar A. Ludwig. Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior During in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products. 2018.

Cita MLA

Mosse, Juana Inés, Maria José Motilva, and Iziar A. Ludwig. Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior During in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products. 2018.