APA (7th ed.) Citation

Carocho, M., Barreira, J. C., Barros, L., Bento, A., Cámara Hurtado, M., Morales, P., & Ferreira, I. C. (2015). Traditional pastry with chestnut flowers as natural ingredients: An approach of the effects on nutritional value and chemical composition.

Chicago Style (17th ed.) Citation

Carocho, Márcio, João C.M Barreira, Lillian Barros, Albino Bento, Montaña Cámara Hurtado, Patricia Morales, and Isabel C.F.R Ferreira. Traditional Pastry with Chestnut Flowers as Natural Ingredients: An Approach of the Effects on Nutritional Value and Chemical Composition. 2015.

MLA (8th ed.) Citation

Carocho, Márcio, et al. Traditional Pastry with Chestnut Flowers as Natural Ingredients: An Approach of the Effects on Nutritional Value and Chemical Composition. 2015.