Cita APA

ALVAREZ-PARRILLA, E., MERCADO-MERCADO, G., ROSA, L. A. D. L., DÍAZ, J. A. L., WALL-MEDRANO, A., & GONZÁLEZ-AGUILAR, G. A. (2014). Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce).

Citación estilo Chicago

ALVAREZ-PARRILLA, Emilio, Gilberto MERCADO-MERCADO, Laura Alejandra DE LA ROSA, José Alberto LÓPEZ DÍAZ, Abraham WALL-MEDRANO, y Gustavo Adolfo GONZÁLEZ-AGUILAR. Antioxidant Activity and Prevention of Pork Meat Lipid Oxidation Using Traditional Mexican Condiments (pasilla Dry Pepper, Achiote, and Mole Sauce). 2014.

Cita MLA

ALVAREZ-PARRILLA, Emilio, et al. Antioxidant Activity and Prevention of Pork Meat Lipid Oxidation Using Traditional Mexican Condiments (pasilla Dry Pepper, Achiote, and Mole Sauce). 2014.