APA (7th ed.) Citation

Jamanca-Gonzales, N. C., Ocrospoma-Dueñas, R. W., Quintana-Salazar, N. B., Jimenez-Bustamante, J. N., Huaman, E. E. H., & Silva-Paz, R. J. (2023). Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours. Molecules, 28(7), 3073. https://doi.org/10.3390/molecules28073073

Chicago Style (17th ed.) Citation

Jamanca-Gonzales, Nicodemo C., Robert W. Ocrospoma-Dueñas, Norma B. Quintana-Salazar, Jose N. Jimenez-Bustamante, Eduardo E. Herrera Huaman, and Reynaldo J. Silva-Paz. "Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours." Molecules 28, no. 7 (2023): 3073. https://doi.org/10.3390/molecules28073073.

MLA (9th ed.) Citation

Jamanca-Gonzales, Nicodemo C., et al. "Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours." Molecules, vol. 28, no. 7, 2023, p. 3073, https://doi.org/10.3390/molecules28073073.