Cita APA

de Almeida, M. A., Saldaña, E., da Silva Pinto, J. S., Palacios, J. M., Contreras-Castillo, C. J., Sentandreu, M. A., & Fadda, S. G. (2018). A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Web

Citación estilo Chicago

de Almeida, Marcio Aurélio, Erick Saldaña, Jair Sebastião da Silva Pinto, Jorge Martin Palacios, Carmen J. Contreras-Castillo, Miguel Angel Sentandreu, and Silvina Graciela Fadda. A Peptidomic Approach of Meat Protein Degradation in a Low-sodium Fermented Sausage Model Using Autochthonous Starter Cultures. 2018.

Cita MLA

de Almeida, Marcio Aurélio, et al. A Peptidomic Approach of Meat Protein Degradation in a Low-sodium Fermented Sausage Model Using Autochthonous Starter Cultures. 2018.