Cite
Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride †.
MLA
Quispe-Rivera, Evelyn, et al. “Colorimetric Evaluation of Quinoa Flour Fermented by Monascus Purpureus Enriched with Monosodium Glutamate and Sodium Chloride †.” Biology & Life Sciences Forum, vol. 26, Oct. 2023, p. 46. EBSCOhost, https://doi.org/10.3390/Foods2023-15082.
APA
Quispe-Rivera, E., Tucta-Huillca, F., Cadavez, V., Gonzales-Barron, U., & Silva-Jaimes, M. (2023). Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride †. Biology & Life Sciences Forum, 26, 46. https://doi.org/10.3390/Foods2023-15082
Chicago
Quispe-Rivera, Evelyn, Franz Tucta-Huillca, Vasco Cadavez, Ursula Gonzales-Barron, and Marcial Silva-Jaimes. 2023. “Colorimetric Evaluation of Quinoa Flour Fermented by Monascus Purpureus Enriched with Monosodium Glutamate and Sodium Chloride †.” Biology & Life Sciences Forum 26 (October): 46. doi:10.3390/Foods2023-15082.