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Cita APA (7a ed.)
Silva-Paz, R. J., Arteaga-Reyes, M. P., Jimenez-Bustamante, J. N., Sulca-Martinez, P. B., Rivera-Ashqui, T. A., Sota, A. E., . . . Jamanca-Gonzales, N. C. (2026). Optimization of an omega-3 nanoemulsion and its application in the development of a protein dessert: Evaluation of quality parameters and sensory profile.
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Cita Chicago Style (17a ed.)
Silva-Paz, Reynaldo J., Maricarmen P. Arteaga-Reyes, Jose N. Jimenez-Bustamante, Percy B. Sulca-Martinez, Thalia Alexandra Rivera-Ashqui, Amparo Eccoña Sota, Elza Berta Aguirre-Vargas, y Nicodemo C. Jamanca-Gonzales. Optimization of an Omega-3 Nanoemulsion and Its Application in the Development of a Protein Dessert: Evaluation of Quality Parameters and Sensory Profile. 2026.
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Cita MLA (9a ed.)
Silva-Paz, Reynaldo J., et al. Optimization of an Omega-3 Nanoemulsion and Its Application in the Development of a Protein Dessert: Evaluation of Quality Parameters and Sensory Profile. 2026.
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