Cita APA

Conforti, P. A., & Patrignani, M. (2021). Increase in the antioxidant content in biscuits by infusions or <i>Prosopis chilensis</i> pod flour. Web

Citación estilo Chicago

Conforti, Paula Andrea, and Mariela Patrignani. Increase in the Antioxidant Content in Biscuits By Infusions or <i>Prosopis Chilensis</i> Pod Flour. 2021.

Cita MLA

Conforti, Paula Andrea, and Mariela Patrignani. Increase in the Antioxidant Content in Biscuits By Infusions or <i>Prosopis Chilensis</i> Pod Flour. 2021.