Cita APA

Castellanos Fuentes, A. P., Genevois, C. E., Flores, S. K., & de Escalada Pla, M. F. (2020). Valorisation of soy by-products as substrate for food ingredients containing L. casei through solid state fermentation. Web

Citación estilo Chicago

Castellanos Fuentes, Adriana Patricia, Carolina Elizabeth Genevois, Silvia Karina Flores, and Marina Francisca de Escalada Pla. Valorisation of Soy By-products As Substrate for Food Ingredients Containing L. Casei Through Solid State Fermentation. 2020.

Cita MLA

Castellanos Fuentes, Adriana Patricia, Carolina Elizabeth Genevois, Silvia Karina Flores, and Marina Francisca de Escalada Pla. Valorisation of Soy By-products As Substrate for Food Ingredients Containing L. Casei Through Solid State Fermentation. 2020.

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