Bautista Villarreal, M.; Gallardo Rivera, C.T.; GarcÃa Márquez, E.; RodrÃguez RodrÃguez, J.; Núñez González, M.A.; Chávez Montes, A.; Báez González, J.G.
Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents. Molecules 2018, 23, 3204.
https://doi.org/10.3390/molecules23123204
AMA Style
Bautista Villarreal M, Gallardo Rivera CT, GarcÃa Márquez E, RodrÃguez RodrÃguez J, Núñez González MA, Chávez Montes A, Báez González JG.
Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents. Molecules. 2018; 23(12):3204.
https://doi.org/10.3390/molecules23123204
Chicago/Turabian Style
Bautista Villarreal, Minerva, Claudia T. Gallardo Rivera, Eristeo GarcÃa Márquez, José RodrÃguez RodrÃguez, MarÃa Adriana Núñez González, Abelardo Chávez Montes, and Juan G. Báez González.
2018. "Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents" Molecules 23, no. 12: 3204.
https://doi.org/10.3390/molecules23123204
APA Style
Bautista Villarreal, M., Gallardo Rivera, C. T., GarcÃa Márquez, E., RodrÃguez RodrÃguez, J., Núñez González, M. A., Chávez Montes, A., & Báez González, J. G.
(2018). Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents. Molecules, 23(12), 3204.
https://doi.org/10.3390/molecules23123204