APA (7th ed.) Citation

Kapravelou, G., Martínez, R., Martino, J., Porres, J. M., & Fernández-Fígares, I. (2020). Natural Fermentation of Cowpea (<i>Vigna unguiculata</i>) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats. MDPI AG.

Chicago Style (17th ed.) Citation

Kapravelou, Garyfallia, Rosario Martínez, Jole Martino, Jesus M. Porres, and Ignacio Fernández-Fígares. Natural Fermentation of Cowpea (<i>Vigna Unguiculata</i>) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats. MDPI AG, 2020.

MLA (8th ed.) Citation

Kapravelou, Garyfallia, et al. Natural Fermentation of Cowpea (<i>Vigna Unguiculata</i>) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats. MDPI AG, 2020.