Cita APA (7a ed.)

Cipollone, M. A., Abraham, A. G., Fontana, A., & Tironi, V. A. (2024). Autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour.

Cita Chicago Style (17a ed.)

Cipollone, María Agustina, Analía Graciela Abraham, Ariel Fontana, y Valeria Anahí Tironi. Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. 2024.

Cita MLA (8a ed.)

Cipollone, María Agustina, et al. Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. 2024.