Dávalos-Saucedo, C.A.; Rossi-Márquez, G.; Regalado-González, C.; Alonzo-MacĂas, M.; Di Pierro, P.
Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells. Coatings 2018, 8, 438.
https://doi.org/10.3390/coatings8120438
AMA Style
Dávalos-Saucedo CA, Rossi-Márquez G, Regalado-González C, Alonzo-MacĂas M, Di Pierro P.
Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells. Coatings. 2018; 8(12):438.
https://doi.org/10.3390/coatings8120438
Chicago/Turabian Style
Dávalos-Saucedo, Cristian AarĂłn, Giovanna Rossi-Márquez, Carlos Regalado-González, Maritza Alonzo-MacĂas, and Prospero Di Pierro.
2018. "Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells" Coatings 8, no. 12: 438.
https://doi.org/10.3390/coatings8120438
APA Style
Dávalos-Saucedo, C. A., Rossi-Márquez, G., Regalado-González, C., Alonzo-MacĂas, M., & Di Pierro, P.
(2018). Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells. Coatings, 8(12), 438.
https://doi.org/10.3390/coatings8120438