Cita APA (7a ed.)
Ospina Portilla, M. A., Moreno Alzate, J. L., Tran, T. V. K., Jaramillo Valencia, A. M., Gallego Castillo, S., Ospina Patino, B., & Dufour, D. G. A. (2023). Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products.
Cita Chicago Style (17a ed.)
Ospina Portilla, Maria Alejandra, Jhon Larry Moreno Alzate, Thierry Van Kin Tran, Angelica Maria Jaramillo Valencia, Sonia Gallego Castillo, Bernardo Ospina Patino, y Dominique Gabriel Alain Dufour. Kinetics of Thermal Degradation of Carotenoids Related to Potential of Mixture Ofwheat, Cassava and Sweet Potato Flours in Baking Products. 2023.
Cita MLA (9a ed.)
Ospina Portilla, Maria Alejandra, et al. Kinetics of Thermal Degradation of Carotenoids Related to Potential of Mixture Ofwheat, Cassava and Sweet Potato Flours in Baking Products. 2023.
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