Faccinetto-Beltrán, P.; Gómez-Fernández, A.R.; Orozco-Sánchez, N.E.; Pérez-Carrillo, E.; MarÃn-Obispo, L.M.; Hernández-Brenes, C.; Santacruz, A.; Jacobo-Velázquez, D.A.
Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics. Foods 2021, 10, 333.
https://doi.org/10.3390/foods10020333
AMA Style
Faccinetto-Beltrán P, Gómez-Fernández AR, Orozco-Sánchez NE, Pérez-Carrillo E, MarÃn-Obispo LM, Hernández-Brenes C, Santacruz A, Jacobo-Velázquez DA.
Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics. Foods. 2021; 10(2):333.
https://doi.org/10.3390/foods10020333
Chicago/Turabian Style
Faccinetto-Beltrán, Paulinna, Andrea R. Gómez-Fernández, Norma E. Orozco-Sánchez, Esther Pérez-Carrillo, Luis MartÃn MarÃn-Obispo, Carmen Hernández-Brenes, Arlette Santacruz, and Daniel A. Jacobo-Velázquez.
2021. "Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics" Foods 10, no. 2: 333.
https://doi.org/10.3390/foods10020333
APA Style
Faccinetto-Beltrán, P., Gómez-Fernández, A. R., Orozco-Sánchez, N. E., Pérez-Carrillo, E., MarÃn-Obispo, L. M., Hernández-Brenes, C., Santacruz, A., & Jacobo-Velázquez, D. A.
(2021). Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics. Foods, 10(2), 333.
https://doi.org/10.3390/foods10020333
