Cita APA (7a ed.)

García, A., Pérez, L. M., Piccirilli, G. N., & Verdini, R. A. (2020). Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces. Elsevier.

Cita Chicago Style (17a ed.)

García, A., Leonardo Martín Pérez, G. N. Piccirilli, y R. A. Verdini. Evaluation of Antioxidant, Antibacterial and Physicochemical Properties of Whey Protein-based Edible Films Incorporated with Different Soy Sauces. Elsevier, 2020.

Cita MLA (8a ed.)

García, A., et al. Evaluation of Antioxidant, Antibacterial and Physicochemical Properties of Whey Protein-based Edible Films Incorporated with Different Soy Sauces. Elsevier, 2020.