APA (7th ed.) Citation

Villacrés, E., Pástor, G., Quelal, M. B., Zambrano Villavicencio, I., & Morales, S. H. (2013). Effect of processing on the content of fatty acids, tocopherols and sterols in the oils of quinoa (Chenopodium quinoa Willd), lupine (Lupinus mutabilis Sweet), amaranth (Amaranthus caudatus L.) and sangorache (Amaranthus quitensis L.).

Chicago Style (17th ed.) Citation

Villacrés, Elena, G. Pástor, María Belén Quelal, Irvin Zambrano Villavicencio, and S. H. Morales. Effect of Processing on the Content of Fatty Acids, Tocopherols and Sterols in the Oils of Quinoa (Chenopodium Quinoa Willd), Lupine (Lupinus Mutabilis Sweet), Amaranth (Amaranthus Caudatus L.) and Sangorache (Amaranthus Quitensis L.). 2013.

MLA (8th ed.) Citation

Villacrés, Elena, et al. Effect of Processing on the Content of Fatty Acids, Tocopherols and Sterols in the Oils of Quinoa (Chenopodium Quinoa Willd), Lupine (Lupinus Mutabilis Sweet), Amaranth (Amaranthus Caudatus L.) and Sangorache (Amaranthus Quitensis L.). 2013.

IICA/CATIE Citation

Villacrés, E., Pástor, G., Quelal, M. B., Zambrano Villavicencio, I., ; Morales, S. H. 2013. Effect of processing on the content of fatty acids, tocopherols and sterols in the oils of quinoa (Chenopodium quinoa Willd), lupine (Lupinus mutabilis Sweet), amaranth (Amaranthus caudatus L.) and sangorache (Amaranthus quitensis L.).