Cite
Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus †.
MLA
Tucta-Huillca, Franz, et al. “Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus Purpureus †.” Biology & Life Sciences Forum, vol. 26, Oct. 2023, p. 3. EBSCOhost, https://doi.org/10.3390/Foods2023-15086.
APA
Tucta-Huillca, F., Quispe-Rivera, E., Gonzales-Barron, U., Cadavez, V., & Silva-Jaimes, M. (2023). Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus †. Biology & Life Sciences Forum, 26, 3. https://doi.org/10.3390/Foods2023-15086
Chicago
Tucta-Huillca, Franz, Evelyn Quispe-Rivera, Ursula Gonzales-Barron, Vasco Cadavez, and Marcial Silva-Jaimes. 2023. “Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus Purpureus †.” Biology & Life Sciences Forum 26 (October): 3. doi:10.3390/Foods2023-15086.