Marc, R.A.; Niculae, M.; Páll, E.; Mureșan, V.; Mureșan, A.; Tanislav, A.; Pușcaș, A.; Mureșan, C.C.; Cerbu, C.
Red Oak (Quercus rubra L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties. Forests 2021, 12, 1088.
https://doi.org/10.3390/f12081088
AMA Style
Marc RA, Niculae M, Páll E, Mureșan V, Mureșan A, Tanislav A, Pușcaș A, Mureșan CC, Cerbu C.
Red Oak (Quercus rubra L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties. Forests. 2021; 12(8):1088.
https://doi.org/10.3390/f12081088
Chicago/Turabian Style
Marc (Vlaic), Romina Alina, Mihaela Niculae, Emőke Páll, Vlad Mureșan, Andruţa Mureșan, Anda Tanislav, Andreea Pușcaș, Crina Carmen Mureșan, and Constantin Cerbu.
2021. "Red Oak (Quercus rubra L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties" Forests 12, no. 8: 1088.
https://doi.org/10.3390/f12081088
APA Style
Marc, R. A., Niculae, M., Páll, E., Mureșan, V., Mureșan, A., Tanislav, A., Pușcaș, A., Mureșan, C. C., & Cerbu, C.
(2021). Red Oak (Quercus rubra L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties. Forests, 12(8), 1088.
https://doi.org/10.3390/f12081088
