Cite
Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.).
MLA
Coronado, Vázquez, Francisco J., et al. “Using Maltodextrin and State Diagrams to Improve Thermal Transitions in Tilapia Fillet (Oreochromis Spp.).” Journal of the Science of Food & Agriculture, vol. 103, no. 13, Oct. 2023, pp. 6491–99. EBSCOhost, https://doi.org/10.1002/jsfa.12727.
APA
Coronado, V. F. J., Grajales, L. A., Rosales, M. S., Abud, A. M., & Ruiz, C. M. A. (2023). Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.). Journal of the Science of Food & Agriculture, 103(13), 6491–6499. https://doi.org/10.1002/jsfa.12727
Chicago
Coronado, Vázquez, Francisco J., Lagunes, Alicia Grajales, Mendoza, Sergio Rosales, Archila, Miguel Abud, and Cabrera, Miguel Angel Ruiz. 2023. “Using Maltodextrin and State Diagrams to Improve Thermal Transitions in Tilapia Fillet (Oreochromis Spp.).” Journal of the Science of Food & Agriculture 103 (13): 6491–99. doi:10.1002/jsfa.12727.