Cita APA

Wolf, I. V., Vénica, C. I., & Perotti, M. C. (2015). Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters. Web

Citación estilo Chicago

Wolf, Irma Veronica, Claudia Inés Vénica, and Maria Cristina Perotti. Effect of Reduction of Lactose in Yogurts By Addition of β-galactosidase Enzyme On Volatile Compound Profile and Quality Parameters. 2015.

Cita MLA

Wolf, Irma Veronica, Claudia Inés Vénica, and Maria Cristina Perotti. Effect of Reduction of Lactose in Yogurts By Addition of β-galactosidase Enzyme On Volatile Compound Profile and Quality Parameters. 2015.