Cita APA (7a ed.)
Ortiz-Cruz, R. A., Ramírez-Wong, B., Ledesma-Osuna, A. I., Torres-Chávez, P. I., Sánchez-Machado, D. I., Montaño-Leyva, B., . . . Gutiérrez-Dorado, R. (2020). Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran. Plant Foods for Human Nutrition, 75(2), 252-258.
Cita Chicago Style (17a ed.)
Ortiz-Cruz, Raquel Alejandra, Benjamín Ramírez-Wong, Ana Irene Ledesma-Osuna, Patricia Isabel Torres-Chávez, Dalia Isabel Sánchez-Machado, Beatriz Montaño-Leyva, Jaime López-Cervantes, y Roberto Gutiérrez-Dorado. "Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum Bicolor (L.) Moench) Bran." Plant Foods for Human Nutrition 75, no. 2 (2020): 252-258.
Cita MLA (9a ed.)
Ortiz-Cruz, Raquel Alejandra, et al. "Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum Bicolor (L.) Moench) Bran." Plant Foods for Human Nutrition, vol. 75, no. 2, 2020, pp. 252-258.
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