Brea Maure, O., Borrás Sandoval, L. M., & Rache Cardenal, L. Y. (2022). Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits. Universidad Pedagógica y Tecnológica de Colombia.
Chicago-Zitierstil (17. Ausg.)Brea Maure, Odelín, Luis Miguel Borrás Sandoval, und Leidy Yanira Rache Cardenal. Solid State Fermentation as a Method to Reduce Anti-nutritional Factors in the Flour of Artocarpus Altilis Fruits. Universidad Pedagógica y Tecnológica de Colombia, 2022.
MLA-Zitierstil (9. Ausg.)Brea Maure, Odelín, et al. Solid State Fermentation as a Method to Reduce Anti-nutritional Factors in the Flour of Artocarpus Altilis Fruits. Universidad Pedagógica y Tecnológica de Colombia, 2022.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.
