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.
Cita Chicago Style (17a ed.)Rodríguez, Analía, Patricia Lema, María Inés Bessio, Guillermo Moyna, Cristina Olivaro, Fernando Ferreira, Fernando Ferreira, y 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.
Cita MLA (8a ed.)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.