APA (7th ed.) Citation

Jukić, M., Barros, L., Sajli, N., Lončarić, P., Mateus, C., Finimundy, T., & Lukinac, J. (2026). Antioxidant Potential and Polyphenolic Composition of Acorn Flour from Different Mediterranean Oaks (Quercus spp.): A Comparative Study. Applied Sciences (2076-3417), 16(10), 4961. https://doi.org/10.3390/app16104961

Chicago Style (17th ed.) Citation

Jukić, Marko, Lillian Barros, Nikolina Sajli, Petra Lončarić, Cristiano Mateus, Tiane Finimundy, and Jasmina Lukinac. "Antioxidant Potential and Polyphenolic Composition of Acorn Flour from Different Mediterranean Oaks (Quercus Spp.): A Comparative Study." Applied Sciences (2076-3417) 16, no. 10 (2026): 4961. https://doi.org/10.3390/app16104961.

MLA (9th ed.) Citation

Jukić, Marko, et al. "Antioxidant Potential and Polyphenolic Composition of Acorn Flour from Different Mediterranean Oaks (Quercus Spp.): A Comparative Study." Applied Sciences (2076-3417), vol. 16, no. 10, 2026, p. 4961, https://doi.org/10.3390/app16104961.