Cita APA

Lafarga, T., Acién-Fernández, F. G., Castellari, M., Villaró, S., Bobo, G., & Aguiló-Aguayo, I. (2019). Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup.

Citación estilo Chicago

Lafarga, Tomás, Francisco Gabriel Acién-Fernández, Massimo Castellari, Silvia Villaró, Gloria Bobo, y Ingrid Aguiló-Aguayo. Effect of Microalgae Incorporation On the Physicochemical, Nutritional, and Sensorial Properties of an Innovative Broccoli Soup. 2019.

Cita MLA

Lafarga, Tomás, et al. Effect of Microalgae Incorporation On the Physicochemical, Nutritional, and Sensorial Properties of an Innovative Broccoli Soup. 2019.