Cita APA (7a ed.)

Panizzolo, L. A., & Añón, M. C. (2015). Emulsifying properties of Hydrolysates isolated from soybean protein.

Cita Chicago Style (17a ed.)

Panizzolo, Luis Alberto, y María Cristina Añón. Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. 2015.

Cita MLA (8a ed.)

Panizzolo, Luis Alberto, y María Cristina Añón. Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. 2015.