Botella-Martínez, C., Lucas-González, R., Pérez-Álvarez, J. A., Fernández-López, J., & Viuda-Martos, M. (2021). Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 27(5), 383. https://doi.org/10.1177/1082013220958854
Style de citation ChicagoBotella-Martínez, Carmen, Raquel Lucas-González, José A. Pérez-Álvarez, Juana Fernández-López, et Manuel Viuda-Martos. "Assessment of Chemical Composition and Antioxidant Properties of Defatted Flours Obtained from Several Edible Insects." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 27, no. 5 (2021): 383. https://dx.doi.org/10.1177/1082013220958854.
Style de citation MLABotella-Martínez, Carmen, et al. "Assessment of Chemical Composition and Antioxidant Properties of Defatted Flours Obtained from Several Edible Insects." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 27, no. 5, 2021, p. 383.