Sorghum (Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties

MLA

Xóchitl Ruelas Chacón, et al. “Sorghum (Sorghum Bicolor L.) as a Potential Source of Bioactive Substances and Their Biological Properties.” Critical Reviews in Food Science and Nutrition, vol. 62, Dec. 2020, pp. 2269–80. EBSCOhost, https://doi.org/10.1080/10408398.2020.1852389.

APA

Xóchitl Ruelas Chacón, Mónica L. Chávez González, Desiree Dávila-Medina, Teresinha Gonçalves da Silva, Leonardo Sepúlveda, Juan A. Ascacio-Valdés, Antonio Flores-Naveda, & Pilar Espitia-Hernández. (2020). Sorghum (Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties. Critical Reviews in Food Science and Nutrition, 62, 2269–2280. https://doi.org/10.1080/10408398.2020.1852389

Chicago

Xóchitl Ruelas Chacón, Mónica L. Chávez González, Desiree Dávila-Medina, Teresinha Gonçalves da Silva, Leonardo Sepúlveda, Juan A. Ascacio-Valdés, Antonio Flores-Naveda, and Pilar Espitia-Hernández. 2020. “Sorghum (Sorghum Bicolor L.) as a Potential Source of Bioactive Substances and Their Biological Properties.” Critical Reviews in Food Science and Nutrition 62 (December): 2269–80. doi:10.1080/10408398.2020.1852389.