Cita APA (7a ed.)
Ospina, M. A., Moreno Alzate, J. L., Tran, T., Jaramillo Valencia, A. M., Gallego, S., Ospina, B., & Dufour, D. (2024). Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products. Wiley.
Cita Chicago Style (17a ed.)
Ospina, Maria A., Jhon Larry Moreno Alzate, Thierry Tran, Angelica Maria Jaramillo Valencia, Sonia Gallego, Bernardo Ospina, y Dominique Dufour. Kinetics of Thermal Degradation of Carotenoids Related to Potential of Mixture of Wheat, Cassava and Sweet Potato Flours in Baking Products. Wiley, 2024.
Cita MLA (9a ed.)
Ospina, Maria A., et al. Kinetics of Thermal Degradation of Carotenoids Related to Potential of Mixture of Wheat, Cassava and Sweet Potato Flours in Baking Products. Wiley, 2024.
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