Citations refer to the original publication, not to a Scieee localized version.
Martínez Pérez, N., Torheim, L. E., & Arroyo Izaga, M. (2024). Availability and properties of commercially produced food products offered in European public universities: A North–South comparison. Journal of Food Science, 89(4). https://doi.org/10.1111/1750-3841.17022
Martínez Pérez, Naiara, et al. “Availability and properties of commercially produced food products offered in European public universities: A North–South comparison.” Journal of Food Science, vol. 89, no. 4, 2024. https://doi.org/10.1111/1750-3841.17022.
Martínez Pérez, Naiara, Liv Elin Torheim, and Marta Arroyo Izaga. “Availability and properties of commercially produced food products offered in European public universities: A North–South comparison.” Journal of Food Science 89, no. 4 (2024). https://doi.org/10.1111/1750-3841.17022.
Martínez Pérez, N., Torheim, L. E. and Arroyo Izaga, M. (2024) ‘Availability and properties of commercially produced food products offered in European public universities: A North–South comparison’, Journal of Food Science, 89(4). Available at: https://doi.org/10.1111/1750-3841.17022.
N. Martínez Pérez, L. E. Torheim, and M. Arroyo Izaga, “Availability and properties of commercially produced food products offered in European public universities: A North–South comparison,” Journal of Food Science, vol. 89, no. 4, 2024, doi: 10.1111/1750-3841.17022.
@article{martinezperez2024availability,
author = {Martínez Pérez, Naiara and Torheim, Liv Elin and Arroyo Izaga, Marta},
title = {Availability and properties of commercially produced food products offered in European public universities: A North–South comparison},
journal = {Journal of Food Science},
year = {2024},
volume = {89},
number = {4},
publisher = {Wiley},
doi = {10.1111/1750-3841.17022},
url = {https://doi.org/10.1111/1750-3841.17022}
}
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