Cita APA (7a ed.)

Panizzolo, L. A., Mussio, L. E., & Añón, M. C. (2014). Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering.

Cita Chicago Style (17a ed.)

Panizzolo, Luis Alberto, Luis Eduardo Mussio, y María Cristina Añón. Kinetics for Describing the Creaming of Protein-stabilized O/W Emulsions by Multiple Light Scattering. 2014.

Cita MLA (8a ed.)

Panizzolo, Luis Alberto, et al. Kinetics for Describing the Creaming of Protein-stabilized O/W Emulsions by Multiple Light Scattering. 2014.