Croitoru, C.; Mureșan, C.; Turturică, M.; Stănciuc, N.; Andronoiu, D.G.; Dumitrașcu, L.; Barbu, V.; Enachi, E.; Horincar, G.; Râpeanu, G.
Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice. Molecules 2018, 23, 3047.
https://doi.org/10.3390/molecules23113047
AMA Style
Croitoru C, Mureșan C, Turturică M, Stănciuc N, Andronoiu DG, Dumitrașcu L, Barbu V, Enachi E, Horincar G, Râpeanu G.
Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice. Molecules. 2018; 23(11):3047.
https://doi.org/10.3390/molecules23113047
Chicago/Turabian Style
Croitoru, Constantin, Claudia Mureșan, Mihaela Turturică, Nicoleta Stănciuc, Doina Georgeta Andronoiu, Loredana Dumitrașcu, Vasilica Barbu, Elena Enachi (Ioniță), Georgiana Horincar (Parfene), and Gabriela Râpeanu.
2018. "Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice" Molecules 23, no. 11: 3047.
https://doi.org/10.3390/molecules23113047
APA Style
Croitoru, C., Mureșan, C., Turturică, M., Stănciuc, N., Andronoiu, D. G., Dumitrașcu, L., Barbu, V., Enachi, E., Horincar, G., & Râpeanu, G.
(2018). Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice. Molecules, 23(11), 3047.
https://doi.org/10.3390/molecules23113047