Cita APA (7a ed.)

Dorantes-Campuzano, M., Cabrera-Ramírez, A., Rodriguez Garcia, M., Palacios-Rojas, N., Preciado-Ortiz, R., Luzardo-Ocampo, I., & Gaytán-Martínez, M. (2022). Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish. Elsevier.

Cita Chicago Style (17a ed.)

Dorantes-Campuzano, M.F, A.H Cabrera-Ramírez, M.F Rodriguez Garcia, N. Palacios-Rojas, R.E Preciado-Ortiz, I. Luzardo-Ocampo, y M. Gaytán-Martínez. Effect of Maize Processing on Amylose-lipid Complex in Pozole, a Traditional Mexican Dish. Elsevier, 2022.

Cita MLA (8a ed.)

Dorantes-Campuzano, M.F, et al. Effect of Maize Processing on Amylose-lipid Complex in Pozole, a Traditional Mexican Dish. Elsevier, 2022.

Cita IICA/CATIE

Dorantes-Campuzano, M., Cabrera-Ramírez, A., Rodriguez Garcia, M., Palacios-Rojas, N., Preciado-Ortiz, R., Luzardo-Ocampo, I., ; Gaytán-Martínez, M. 2022. Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish. Elsevier.