Cita APA

Lafetá Junior, J. A. d. Q., Oliveira, M. J. d., Oliveira, D. R. B. d., Santos, I. J. B., Saldaña, M. D. A., & Coimbra, J. S. d. R. (2020). Emulsifying properties of quail egg white proteins in different vegetable oil emulsions.

Citación estilo Chicago

Lafetá Junior, José Antônio de Queiroz, Magno José de Oliveira, Davi Rocha Bernardes de Oliveira, Igor José Boggione Santos, Marleny Doris Aranda Saldaña, y Jane Sélia dos Reis Coimbra. Emulsifying Properties of Quail Egg White Proteins in Different Vegetable Oil Emulsions. 2020.

Cita MLA

Lafetá Junior, José Antônio de Queiroz, et al. Emulsifying Properties of Quail Egg White Proteins in Different Vegetable Oil Emulsions. 2020.