Cita APA (7a ed.)

Manassero, C. A., Beaumal, V., Vaudagna, S. R., Speroni, F., & Anton, M. (2018). Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates: Part 2: Emulsifying Properties.

Cita Chicago Style (17a ed.)

Manassero, Carlos Alberto, Valérie Beaumal, Sergio Ramón Vaudagna, Francisco Speroni, y Marc Anton. Calcium Addition, PH and High Hydrostatic Pressure Effects on Soybean Protein Isolates: Part 2: Emulsifying Properties. 2018.

Cita MLA (8a ed.)

Manassero, Carlos Alberto, et al. Calcium Addition, PH and High Hydrostatic Pressure Effects on Soybean Protein Isolates: Part 2: Emulsifying Properties. 2018.