Cita APA

Comas, D. I., Wagner, J. R., & Tomás, M. C. (2006). Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction. Web

Citación estilo Chicago

Comas, D. I., Jorge Ricardo Wagner, and Mabel Cristina Tomás. Creaming Stability of Oil in Water (O/W) Emulsions: Influence of PH On Soybean Protein–lecithin Interaction. 2006.

Cita MLA

Comas, D. I., Jorge Ricardo Wagner, and Mabel Cristina Tomás. Creaming Stability of Oil in Water (O/W) Emulsions: Influence of PH On Soybean Protein–lecithin Interaction. 2006.