Escamilla-García, M.; Ríos-Romo, R.A.; Melgarejo-Mancilla, A.; Díaz-Ramírez, M.; Hernández-Hernández, H.M.; Amaro-Reyes, A.; Pierro, P.D.; Regalado-González, C.
Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils. Foods 2020, 9, 1616.
https://doi.org/10.3390/foods9111616
AMA Style
Escamilla-García M, Ríos-Romo RA, Melgarejo-Mancilla A, Díaz-Ramírez M, Hernández-Hernández HM, Amaro-Reyes A, Pierro PD, Regalado-González C.
Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils. Foods. 2020; 9(11):1616.
https://doi.org/10.3390/foods9111616
Chicago/Turabian Style
Escamilla-García, Monserrat, Raquel A. Ríos-Romo, Armando Melgarejo-Mancilla, Mayra Díaz-Ramírez, Hilda M. Hernández-Hernández, Aldo Amaro-Reyes, Prospero Di Pierro, and Carlos Regalado-González.
2020. "Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils" Foods 9, no. 11: 1616.
https://doi.org/10.3390/foods9111616
APA Style
Escamilla-García, M., Ríos-Romo, R. A., Melgarejo-Mancilla, A., Díaz-Ramírez, M., Hernández-Hernández, H. M., Amaro-Reyes, A., Pierro, P. D., & Regalado-González, C.
(2020). Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils. Foods, 9(11), 1616.
https://doi.org/10.3390/foods9111616
