Differences in content and composition of free lipids and carotenoids in flour of spring and winter wheat cultivated in Poland

MLA

Konopka, Iwona, et al. “Differences in Content and Composition of Free Lipids and Carotenoids in Flour of Spring and Winter Wheat Cultivated in Poland.” Food Chemistry, vol. 95, no. 2, Mar. 2006, pp. 290–300. EBSCOhost, https://doi.org/10.1016/j.foodchem.2005.01.011.

APA

Konopka, I., Czaplicki, S., & Rotkiewicz, D. (2006). Differences in content and composition of free lipids and carotenoids in flour of spring and winter wheat cultivated in Poland. Food Chemistry, 95(2), 290–300. https://doi.org/10.1016/j.foodchem.2005.01.011

Chicago

Konopka, Iwona, Sylwester Czaplicki, and Daniela Rotkiewicz. 2006. “Differences in Content and Composition of Free Lipids and Carotenoids in Flour of Spring and Winter Wheat Cultivated in Poland.” Food Chemistry 95 (2): 290–300. doi:10.1016/j.foodchem.2005.01.011.