Sardiñas-Valdés, M.; GarcÃa-Galindo, H.S.; Chay-Canul, A.J.; Velázquez-MartÃnez, J.R.; Hernández-Becerra, J.A.; Ochoa-Flores, A.A.
Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin. Foods 2021, 10, 1579.
https://doi.org/10.3390/foods10071579
AMA Style
Sardiñas-Valdés M, GarcÃa-Galindo HS, Chay-Canul AJ, Velázquez-MartÃnez JR, Hernández-Becerra JA, Ochoa-Flores AA.
Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin. Foods. 2021; 10(7):1579.
https://doi.org/10.3390/foods10071579
Chicago/Turabian Style
Sardiñas-Valdés, Mariam, Hugo Sergio GarcÃa-Galindo, Alfonso Juventino Chay-Canul, José Rodolfo Velázquez-MartÃnez, Josafat Alberto Hernández-Becerra, and Angélica Alejandra Ochoa-Flores.
2021. "Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin" Foods 10, no. 7: 1579.
https://doi.org/10.3390/foods10071579
APA Style
Sardiñas-Valdés, M., GarcÃa-Galindo, H. S., Chay-Canul, A. J., Velázquez-MartÃnez, J. R., Hernández-Becerra, J. A., & Ochoa-Flores, A. A.
(2021). Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin. Foods, 10(7), 1579.
https://doi.org/10.3390/foods10071579
