Cita APA (7a ed.)

Rodriguez Furlan, L. T., Baracco, Y. A., Zaritzky, N. E., & Campderrós, M. E. (2016). Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: Study of the thermal degradation kinetic.

Cita Chicago Style (17a ed.)

Rodriguez Furlan, Laura Teresa, Yanina Andrea Baracco, Noemí Elisabet Zaritzky, y Mercedes Edith Campderrós. Development of Free Sugar White Chocolate, Suitable for Diabetics, Using Stevia and Sucralose as Sweeteners: Study of the Thermal Degradation Kinetic. 2016.

Cita MLA (8a ed.)

Rodriguez Furlan, Laura Teresa, et al. Development of Free Sugar White Chocolate, Suitable for Diabetics, Using Stevia and Sucralose as Sweeteners: Study of the Thermal Degradation Kinetic. 2016.