Cita APA

Landete, J. M., Hernández, M. T., Robredo, S., Dueñas, M., De Las Rivas, B., Estrella, I., & Muñoz, R. (2015). Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek).

Citación estilo Chicago

Landete, José María, M. Teresa Hernández, Sergio Robredo, Montserrat Dueñas, Blanca De Las Rivas, Isabel Estrella, y Rosario Muñoz. Effect of Soaking and Fermentation On Content of Phenolic Compounds of Soybean (Glycine Max Cv. Merit) and Mung Beans (Vigna Radiata [L] Wilczek). 2015.

Cita MLA

Landete, José María, et al. Effect of Soaking and Fermentation On Content of Phenolic Compounds of Soybean (Glycine Max Cv. Merit) and Mung Beans (Vigna Radiata [L] Wilczek). 2015.