APA (7th ed.) Citation

Muñoz-Bernal, Ó. A., Coria-Oliveros, A. J., Vazquez-Flores, A. A., Subiria-Cueto, C. R., Rosa, L. A. D. L., Reyes-Vega, M. d. l. L., . . . Alvarez-Parrilla, E. Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts. BMC.

Chicago Style (17th ed.) Citation

Muñoz-Bernal, Óscar Adrián, Alma Janeth Coria-Oliveros, Alma Angelica Vazquez-Flores, Carlos Rodrigo Subiria-Cueto, Laura A. De La Rosa, Maria de la Luz Reyes-Vega, Joaquín Rodrigo-García, Nina del Rocio Martinez-Ruiz, and Emilio Alvarez-Parrilla. Functional and Sensory Evaluation of Bread Made from Wheat Flour Fortified with Wine Byproducts. BMC.

MLA (9th ed.) Citation

Muñoz-Bernal, Óscar Adrián, et al. Functional and Sensory Evaluation of Bread Made from Wheat Flour Fortified with Wine Byproducts. BMC.