Escamilla-García, M.; Delgado-Sánchez, L.F.; Ríos-Romo, R.A.; García-Almendárez, B.E.; Calderón-Domínguez, G.; Méndez-Méndez, J.V.; Amaro-Reyes, A.; Di Pierro, P.; Regalado-González, C.
Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films. Coatings 2019, 9, 736.
https://doi.org/10.3390/coatings9110736
AMA Style
Escamilla-García M, Delgado-Sánchez LF, Ríos-Romo RA, García-Almendárez BE, Calderón-Domínguez G, Méndez-Méndez JV, Amaro-Reyes A, Di Pierro P, Regalado-González C.
Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films. Coatings. 2019; 9(11):736.
https://doi.org/10.3390/coatings9110736
Chicago/Turabian Style
Escamilla-García, Monserrat, Luis Felipe Delgado-Sánchez, Raquel Adriana Ríos-Romo, Blanca E. García-Almendárez, Georgina Calderón-Domínguez, Juan Vicente Méndez-Méndez, Aldo Amaro-Reyes, Prospero Di Pierro, and Carlos Regalado-González.
2019. "Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films" Coatings 9, no. 11: 736.
https://doi.org/10.3390/coatings9110736
APA Style
Escamilla-García, M., Delgado-Sánchez, L. F., Ríos-Romo, R. A., García-Almendárez, B. E., Calderón-Domínguez, G., Méndez-Méndez, J. V., Amaro-Reyes, A., Di Pierro, P., & Regalado-González, C.
(2019). Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films. Coatings, 9(11), 736.
https://doi.org/10.3390/coatings9110736
