Comparative Nutritional, Rheological, and Lipid Profiling of Acorn Flours from Seven Quercus Species: A Scientific Framework for Functional Food Applications
- DOI
- 10.3390/foods15193398
- Published
- 2026-09-24
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15193398,
title = {Comparative Nutritional, Rheological, and Lipid Profiling of Acorn Flours from Seven Quercus Species: A Scientific Framework for Functional Food Applications},
author = {Leonardo G. Inácio and Daniela Godinho and Susana Bernardino and Clélia Afonso and Marko Jukić and Jasmina Lukinac and Raul Bernardino},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15193398},
url = {https://doi.org/10.3390/foods15193398}
}RIS
TY - JOUR TI - Comparative Nutritional, Rheological, and Lipid Profiling of Acorn Flours from Seven Quercus Species: A Scientific Framework for Functional Food Applications AU - Leonardo G. Inácio AU - Daniela Godinho AU - Susana Bernardino AU - Clélia Afonso AU - Marko Jukić AU - Jasmina Lukinac AU - Raul Bernardino PY - 2026 JO - Foods DO - 10.3390/foods15193398 UR - https://doi.org/10.3390/foods15193398 ER -
APA
Inácio, L. G., Godinho, D., Bernardino, S., Afonso, C., Jukić, M., Lukinac, J., & Bernardino, R. (2026). Comparative Nutritional, Rheological, and Lipid Profiling of Acorn Flours from Seven Quercus Species: A Scientific Framework for Functional Food Applications. Foods. https://doi.org/10.3390/foods15193398
Source records
- crossref · retrieved 2026-11-08T00:27:26.876Z