The retention and bioavailability of phytochemicals in the manufacturing of baked snacks

Faye M. A. Langston, Geoff R. Nash, John R. Bows

Open source

DOI: 10.1080/10408398.2021.1971944
Published: 2021-09-16
Container: Critical Reviews in Food Science and Nutrition
Publisher: Informa UK Limited
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1080/10408398.2021.1971944,
  title = {The retention and bioavailability of phytochemicals in the manufacturing of baked snacks},
  author = {Faye M. A. Langston and Geoff R. Nash and John R. Bows},
  year = {2021},
  journal = {Critical Reviews in Food Science and Nutrition},
  doi = {10.1080/10408398.2021.1971944},
  url = {https://doi.org/10.1080/10408398.2021.1971944}
}

RIS

TY  - JOUR
TI  - The retention and bioavailability of phytochemicals in the manufacturing of baked snacks
AU  - Faye M. A. Langston
AU  - Geoff R. Nash
AU  - John R. Bows
PY  - 2021
JO  - Critical Reviews in Food Science and Nutrition
DO  - 10.1080/10408398.2021.1971944
UR  - https://doi.org/10.1080/10408398.2021.1971944
ER  -

APA

Langston, F. M. A., Nash, G. R., & Bows, J. R. (2021). The retention and bioavailability of phytochemicals in the manufacturing of baked snacks. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2021.1971944

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crossref · retrieved 2026-09-27T14:20:26.108Z