Registro de Citas
Cita APA (7a ed.)
Chavarri-Uriarte, B. J., Santisteban-Murga, L. N., Tito-Tito, A. B., Saintila, J., & Calizaya Milla, Y. E. (2025). Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum).
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita Chicago Style (17a ed.)
Chavarri-Uriarte, Brando J., Luz N.R Santisteban-Murga, Amy B. Tito-Tito, Jacksaint Saintila, y Yaquelin Eveling Calizaya Milla. Evaluation of Sensory Acceptability and Iron Content of Vegan Cheeses Produced with Protein Legume Isolates and Cushuro Algae (Nostoc Sphaericum). 2025.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita MLA (9a ed.)
Chavarri-Uriarte, Brando J., et al. Evaluation of Sensory Acceptability and Iron Content of Vegan Cheeses Produced with Protein Legume Isolates and Cushuro Algae (Nostoc Sphaericum). 2025.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Precaución: Estas citas no son 100% exactas.