Marakis, G., Kotopoulou, S., Skoulika, S., Petropoulos, G., Mousia, Z., Magriplis, E., & Zampelas, A. (2025). Voluntary Food Reformulation Initiatives Failed to Reduce the Salt Content of Artisanal Breads in Greece. Nutrients, 17(21), 3374. https://doi.org/10.3390/nu17213374
Citace podle Chicago (17th ed.)Marakis, Georgios, Sotiria Kotopoulou, Stavroula Skoulika, Georgios Petropoulos, Zoe Mousia, Emmanuella Magriplis, a Antonis Zampelas. "Voluntary Food Reformulation Initiatives Failed to Reduce the Salt Content of Artisanal Breads in Greece." Nutrients 17, no. 21 (2025): 3374. https://doi.org/10.3390/nu17213374.
Citace podle MLA (9th ed.)Marakis, Georgios, et al. "Voluntary Food Reformulation Initiatives Failed to Reduce the Salt Content of Artisanal Breads in Greece." Nutrients, vol. 17, no. 21, 2025, p. 3374, https://doi.org/10.3390/nu17213374.