Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment

MLA

Paola Pontieri, et al. “Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment.” Foods, vol. 11, no. 3, Feb. 2022, p. 436. EBSCOhost, https://doi.org/10.3390/foods11030436.

APA

Paola Pontieri, Jacopo Troisi, Matteo Calcagnile, Scott R. Bean, Michael Tilley, Fadi Aramouni, Antonio Boffa, Giacomo Pepe, Pietro Campiglia, Fabio Del Giudice, Alberto L. Chessa, Dmitriy Smolensky, Mariarosaria Aletta, Pietro Alifano, & Luigi Del Giudice. (2022). Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment. Foods, 11(3), 436. https://doi.org/10.3390/foods11030436

Chicago

Paola Pontieri, Jacopo Troisi, Matteo Calcagnile, Scott R. Bean, Michael Tilley, Fadi Aramouni, Antonio Boffa, et al. 2022. “Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment.” Foods 11 (3): 436. doi:10.3390/foods11030436.