Kulathunga, J.; Reuhs, B.L.; Zwinger, S.; Simsek, S.
Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat. Foods 2021, 10, 761.
https://doi.org/10.3390/foods10040761
AMA Style
Kulathunga J, Reuhs BL, Zwinger S, Simsek S.
Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat. Foods. 2021; 10(4):761.
https://doi.org/10.3390/foods10040761
Chicago/Turabian Style
Kulathunga, Jayani, Bradley L. Reuhs, Steve Zwinger, and Senay Simsek.
2021. "Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat" Foods 10, no. 4: 761.
https://doi.org/10.3390/foods10040761
APA Style
Kulathunga, J., Reuhs, B. L., Zwinger, S., & Simsek, S.
(2021). Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat. Foods, 10(4), 761.
https://doi.org/10.3390/foods10040761