Cita APA

Tironi, V. A., & Cipollone, M. A. (2019). Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota. Web

Citación estilo Chicago

Tironi, Valeria Anahi, and María Agustina Cipollone. Preparation of Potential Antioxidant Ingredients By Fermentation of Pea Flour By the Autochthonous Microbiota. 2019.

Cita MLA

Tironi, Valeria Anahi, and María Agustina Cipollone. Preparation of Potential Antioxidant Ingredients By Fermentation of Pea Flour By the Autochthonous Microbiota. 2019.