Cita APA

Heres, A., Mora, L., & Toldrá, F. (2023). Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat.

Citación estilo Chicago

Heres, Alejandro, Leticia Mora, y Fidel Toldrá. Bioactive and Sensory Di- and Tripeptides Generated During Dry-Curing of Pork Meat. 2023.

Cita MLA

Heres, Alejandro, Leticia Mora, y Fidel Toldrá. Bioactive and Sensory Di- and Tripeptides Generated During Dry-Curing of Pork Meat. 2023.