Cita APA (7a ed.)

Olt, V., Báez, J., Curbelo, R., Boido, E., Amarillo, M., Gámbaro, A., . . . Medrano, A. (2023). Tannat grape pomace as an ingredient for potential functional biscuits: Bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation.

Cita Chicago Style (17a ed.)

Olt, Victoria, et al. Tannat Grape Pomace as an Ingredient for Potential Functional Biscuits: Bioactive Compound Identification, in Vitro Bioactivity, Food Safety, and Sensory Evaluation. 2023.

Cita MLA (9a ed.)

Olt, Victoria, et al. Tannat Grape Pomace as an Ingredient for Potential Functional Biscuits: Bioactive Compound Identification, in Vitro Bioactivity, Food Safety, and Sensory Evaluation. 2023.