Cita APA

Rodríguez de Marco, M. E., Steffolani, M. E., Martinez, M. L., & Leon, A. E. (2018). The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: Chemical, technological and sensory evaluation. Web

Citación estilo Chicago

Rodríguez de Marco, Melisa Estefanía, Maria Eugenia Steffolani, Marcela Lilian Martinez, and Alberto Edel Leon. The Use of Nannochloropsis Sp. As a Source of Omega-3 Fatty Acids A in Dry Pasta: Chemical, Technological and Sensory Evaluation. 2018.

Cita MLA

Rodríguez de Marco, Melisa Estefanía, Maria Eugenia Steffolani, Marcela Lilian Martinez, and Alberto Edel Leon. The Use of Nannochloropsis Sp. As a Source of Omega-3 Fatty Acids A in Dry Pasta: Chemical, Technological and Sensory Evaluation. 2018.