Rico, D.; Cano, A.B.; Álvarez Álvarez, S.; Río Briones, G.; Martín Diana, A.B.
Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach. Foods 2023, 12, 3208.
https://doi.org/10.3390/foods12173208
AMA Style
Rico D, Cano AB, Álvarez Álvarez S, Río Briones G, Martín Diana AB.
Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach. Foods. 2023; 12(17):3208.
https://doi.org/10.3390/foods12173208
Chicago/Turabian Style
Rico, Daniel, Ana Belén Cano, Sergio Álvarez Álvarez, Gustavo Río Briones, and Ana Belén Martín Diana.
2023. "Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach" Foods 12, no. 17: 3208.
https://doi.org/10.3390/foods12173208
APA Style
Rico, D., Cano, A. B., Álvarez Álvarez, S., Río Briones, G., & Martín Diana, A. B.
(2023). Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach. Foods, 12(17), 3208.
https://doi.org/10.3390/foods12173208
