Cita APA

M.A., d. A., E., S., J.S., d. S. P., J., P., C.J., C., M.A., S., & S.G., F. (2018). A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures.

Citación estilo Chicago

M.A., de Almeida, Saldaña E., da Silva Pinto J.S., Palacios J., Contreras-Castillo C.J., Sentandreu M.A., y Fadda S.G. A Peptidomic Approach of Meat Protein Degradation in a Low-sodium Fermented Sausage Model Using Autochthonous Starter Cultures. 2018.

Cita MLA

M.A., de Almeida, et al. A Peptidomic Approach of Meat Protein Degradation in a Low-sodium Fermented Sausage Model Using Autochthonous Starter Cultures. 2018.