Cita APA (7a ed.)

Di Giorgio, L., Salgado, P. R., & Mauri, A. N. (2022). Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals.

Cita Chicago Style (17a ed.)

Di Giorgio, Luciana, Pablo Rodrigo Salgado, y Adriana Noemí Mauri. Fish Oil-in-water Emulsions Stabilized by Soy Proteins and Cellulose Nanocrystals. 2022.

Cita MLA (8a ed.)

Di Giorgio, Luciana, et al. Fish Oil-in-water Emulsions Stabilized by Soy Proteins and Cellulose Nanocrystals. 2022.