Nutritional composition of quinoa leafy greens: An underutilized plant-based food with the potential of contributing to current dietary trends.

MLA

Gómez, M.José Rodríguez, et al. “Nutritional Composition of Quinoa Leafy Greens: An Underutilized Plant-Based Food with the Potential of Contributing to Current Dietary Trends.” Food Research International (Ottawa, Ont.), vol. 178, Feb. 2024, p. 113862. EBSCOhost, https://doi.org/10.1016/j.foodres.2023.113862.

APA

Gómez, M. J. R., Magro, P. C., Blázquez, M. R., Maestro-Gaitán, I., Iñiguez, F. M. S., Sobrado, V. C., & Prieto, J. M. (2024). Nutritional composition of quinoa leafy greens: An underutilized plant-based food with the potential of contributing to current dietary trends. Food Research International (Ottawa, Ont.), 178, 113862. https://doi.org/10.1016/j.foodres.2023.113862

Chicago

Gómez, M José Rodríguez, Patricia Calvo Magro, María Reguera Blázquez, Isaac Maestro-Gaitán, F M Sánchez Iñiguez, Verónica Cruz Sobrado, and Javier Matías Prieto. 2024. “Nutritional Composition of Quinoa Leafy Greens: An Underutilized Plant-Based Food with the Potential of Contributing to Current Dietary Trends.” Food Research International (Ottawa, Ont.) 178 (February): 113862. doi:10.1016/j.foodres.2023.113862.