Olivos, J. E. S. C. Et Al. 2021. Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.3 , 677-686.

Olivos, J. E. S. C., De Noni, I., Hidalgo, A., Brandolini, A., Yılmaz, V. A., Cattaneo, S., ... Ragg, E. M.(2021). Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.3, 677-686.

Olivos, Juan Et Al. "Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.3, 677-686, 2021

Olivos, Juan E. Et Al. "Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.3, pp.677-686, 2021

Olivos, J. E. S. C. Et Al. (2021) . "Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.3, pp.677-686.

@article{article, author={Juan Edgar Santa Cruz Olivos Et Al. }, title={Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2021, pages={677-686} }