Poto, M. P., & Morel, M. (2021). Suggesting an Extensive Interpretation of the Concept of Novelty That Looks at the Bio-Cultural Dimension of Food. Sustainability, 13(9), 5065.
Chicago Style (17th ed.) CitationPoto, Margherita Paola, and Mathilde Morel. "Suggesting an Extensive Interpretation of the Concept of Novelty That Looks at the Bio-Cultural Dimension of Food." Sustainability 13, no. 9 (2021): 5065.
MLA (9th ed.) CitationPoto, Margherita Paola, and Mathilde Morel. "Suggesting an Extensive Interpretation of the Concept of Novelty That Looks at the Bio-Cultural Dimension of Food." Sustainability, vol. 13, no. 9, 2021, p. 5065.
Warning: These citations may not always be 100% accurate.