Rodríguez, A., Lema, P., Bessio, M. I., Moyna, G., Olivaro, C., Ferreira, F., . . . Panizzolo, L. A. (2021). Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter. Frontiers Media S.A.
Style de citation Chicago (17e éd.)Rodríguez, Analía, Patricia Lema, María Inés Bessio, Guillermo Moyna, Cristina Olivaro, Fernando Ferreira, Fernando Ferreira, et Luis Alberto Panizzolo. Characterization of Melanoidins and Color Development in Dulce De Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of PH Effect, an Essential Manufacturing Process Parameter. Frontiers Media S.A, 2021.
Style de citation MLA (8e éd.)Rodríguez, Analía, et al. Characterization of Melanoidins and Color Development in Dulce De Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of PH Effect, an Essential Manufacturing Process Parameter. Frontiers Media S.A, 2021.