APA (7th ed.) Citation

Quizhpe, J., Peñalver, R., Ayuso, P., & Nieto, G. (2026). Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products. Molecules, 31(1), 152. https://doi.org/10.3390/molecules31010152

Chicago Style (17th ed.) Citation

Quizhpe, Jhazmin, Rocío Peñalver, Pablo Ayuso, and Gema Nieto. "Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products." Molecules 31, no. 1 (2026): 152. https://doi.org/10.3390/molecules31010152.

MLA (9th ed.) Citation

Quizhpe, Jhazmin, et al. "Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products." Molecules, vol. 31, no. 1, 2026, p. 152, https://doi.org/10.3390/molecules31010152.