Cita APA

Marsanasco, M., Piotrkowski, B., Calabró López, M. V., Alonso, S. d. V., & Chiaramoni, N. S. (2015). Bioactive constituents in liposomes incorporated in orange juice as new functional food: Thermal stability, rheological and organoleptic properties. Web

Citación estilo Chicago

Marsanasco, Marina, Barbara Piotrkowski, María Valeria Calabró López, Silvia del Valle Alonso, and Nadia Silvia Chiaramoni. Bioactive Constituents in Liposomes Incorporated in Orange Juice As New Functional Food: Thermal Stability, Rheological and Organoleptic Properties. 2015.

Cita MLA

Marsanasco, Marina, et al. Bioactive Constituents in Liposomes Incorporated in Orange Juice As New Functional Food: Thermal Stability, Rheological and Organoleptic Properties. 2015.