Zhou, Q., Liang, W., Wan, J., & Wang, M. (2023). Spinach (Spinacia oleracea) microgreen prevents the formation of advanced glycation end products in model systems and breads. Current Research in Food Science, 6(100490-), . https://doi.org/10.1016/j.crfs.2023.100490
Chicago-referens (17:e uppl.)Zhou, Qian, Wenxin Liang, Jiaqian Wan, och Mingfu Wang. "Spinach (Spinacia Oleracea) Microgreen Prevents the Formation of Advanced Glycation End Products in Model Systems and Breads." Current Research in Food Science 6, no. 100490- (2023). https://doi.org/10.1016/j.crfs.2023.100490.
MLA-referens (9:e uppl.)Zhou, Qian, et al. "Spinach (Spinacia Oleracea) Microgreen Prevents the Formation of Advanced Glycation End Products in Model Systems and Breads." Current Research in Food Science, vol. 6, no. 100490-, 2023, https://doi.org/10.1016/j.crfs.2023.100490.
