Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread.

MLA

Sánchez-Ortiz, L. K., et al. “Influence in Physicochemical, Nutritional, and Antioxidant Properties by Addition Moringa Oleifera Leaves in Avena Sativa Bread.” Food Chemistry, vol. 460, no. Pt 3, Dec. 2024, p. 140743. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.140743.

APA

Sánchez-Ortiz, L. K., Sánchez-Quezada, V., Gaytán-Martínez, M., Cuellar-Nuñez, M. L., & Loarca-Piña, G. (2024). Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread. Food Chemistry, 460(Pt 3), 140743. https://doi.org/10.1016/j.foodchem.2024.140743

Chicago

Sánchez-Ortiz, L K, V Sánchez-Quezada, M Gaytán-Martínez, M L Cuellar-Nuñez, and G Loarca-Piña. 2024. “Influence in Physicochemical, Nutritional, and Antioxidant Properties by Addition Moringa Oleifera Leaves in Avena Sativa Bread.” Food Chemistry 460 (Pt 3): 140743. doi:10.1016/j.foodchem.2024.140743.