Cita APA (7a ed.)
CHA, N. T., HA, H., & NGUYEN, T. (2025). Nano-Chitin from White Leg Shrimp: Production by Acid Hydrolysis Combined with Ultra-sonic and Saltiness Enhancing Ability. Current Research in Nutrition & Food Science, 13(3), 1449-1464.
Cita Chicago Style (17a ed.)
CHA, NGUYEN THI, HO-PHU HA, y TIEN-THANH NGUYEN. "Nano-Chitin from White Leg Shrimp: Production by Acid Hydrolysis Combined with Ultra-sonic and Saltiness Enhancing Ability." Current Research in Nutrition & Food Science 13, no. 3 (2025): 1449-1464.
Cita MLA (9a ed.)
CHA, NGUYEN THI, et al. "Nano-Chitin from White Leg Shrimp: Production by Acid Hydrolysis Combined with Ultra-sonic and Saltiness Enhancing Ability." Current Research in Nutrition & Food Science, vol. 13, no. 3, 2025, pp. 1449-1464.
Precaución: Estas citas no son 100% exactas.