Cita APA (7a ed.)
Sobral, P. A., Henao Ossa, J. S., Palazolo, G. G., & Wagner, J. R. (2018). Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins. Polish Academy of Sciences.
Cita Chicago Style (17a ed.)
Sobral, Pablo Antonio, Johan Sebastian Henao Ossa, Gonzalo Gastón Palazolo, y Jorge Ricardo Wagner. Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins. Polish Academy of Sciences, 2018.
Cita MLA (9a ed.)
Sobral, Pablo Antonio, et al. Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins. Polish Academy of Sciences, 2018.
Precaución: Estas citas no son 100% exactas.