APA (7th ed.) Citation

C, T. D. S. D., J, B., W, d. M., T, B., M, S. L. F., & H, M. (2025). Enhancing the nutritional value of sorghum grains bred for northern Europe through processing: A perspective on phenolic bioaccessibility and protein digestibility. Food chemistry, 470, 142627. https://doi.org/10.1016/j.foodchem.2024.142627

Chicago Style (17th ed.) Citation

C, Thomaz Dos Santos D'Almeida, Bonicel J, de Milliano W, Beta T, Simões Larraz Ferreira M, and Mameri H. "Enhancing the Nutritional Value of Sorghum Grains Bred for Northern Europe Through Processing: A Perspective on Phenolic Bioaccessibility and Protein Digestibility." Food Chemistry 470 (2025): 142627. https://doi.org/10.1016/j.foodchem.2024.142627.

MLA (9th ed.) Citation

C, Thomaz Dos Santos D'Almeida, et al. "Enhancing the Nutritional Value of Sorghum Grains Bred for Northern Europe Through Processing: A Perspective on Phenolic Bioaccessibility and Protein Digestibility." Food Chemistry, vol. 470, 2025, p. 142627, https://doi.org/10.1016/j.foodchem.2024.142627.