APA (7th ed.) Citation

Argel, N. S., Lorenzo, G., Domínguez, R., Fraqueza, M. J., Fernández-López, J., Sosa, M. E., . . . Andrés, S. C. (2022). Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers. Applied Sciences (2076-3417), 12(15), 7571. https://doi.org/10.3390/app12157571

Chicago Style (17th ed.) Citation

Argel, Natalia Soledad, Gabriel Lorenzo, Rubén Domínguez, Maria João Fraqueza, Juana Fernández-López, Maria Elena Sosa, Paulo Cesar Bastianello Campagnol, José Manuel Lorenzo, and Silvina Cecilia Andrés. "Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers." Applied Sciences (2076-3417) 12, no. 15 (2022): 7571. https://doi.org/10.3390/app12157571.

MLA (9th ed.) Citation

Argel, Natalia Soledad, et al. "Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers." Applied Sciences (2076-3417), vol. 12, no. 15, 2022, p. 7571, https://doi.org/10.3390/app12157571.