Barka, A., Amira, A. B., Francis, F., & Blecker, C. (2018). Physicochemical characterization of colored soluble protein fractions extracted from Spirulina ( Spirulina platensis). Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 24(8), 651. https://doi.org/10.1177/1082013218786862
Style de citation ChicagoBarka, Abakoura, Amal B. Amira, Frédéric Francis, et Christophe Blecker. "Physicochemical Characterization of Colored Soluble Protein Fractions Extracted from Spirulina ( Spirulina Platensis)." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 24, no. 8 (2018): 651. https://dx.doi.org/10.1177/1082013218786862.
Style de citation MLABarka, Abakoura, et al. "Physicochemical Characterization of Colored Soluble Protein Fractions Extracted from Spirulina ( Spirulina Platensis)." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 24, no. 8, 2018, p. 651.