Bordoni, A., Rossetti, L., Rizzo, S. A., Dhuique-Mayer, C., Barcena, N., & Descalzo, A. M. (2025). Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: A sustainable approach to food processing. Royal Society of Chemistry.
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Cita Chicago Style (17a ed.)
Bordoni, Antonella, Luciana Rossetti, Sergio Anibal Rizzo, Claudie Dhuique-Mayer, Nadia Barcena, y Adriana Maria Descalzo. Enhancing Nutritional Value Through Semi-solid Fermentation of Quinoa and Mango–orange Juice: A Sustainable Approach to Food Processing. Royal Society of Chemistry, 2025.
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Cita MLA (9a ed.)
Bordoni, Antonella, et al. Enhancing Nutritional Value Through Semi-solid Fermentation of Quinoa and Mango–orange Juice: A Sustainable Approach to Food Processing. Royal Society of Chemistry, 2025.
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