Arango-Herrán, M.; Sánchez-GarcÃa, F.; Palacios, V.M.; Roldán, A.M.
The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation. Foods 2023, 12, 3958.
https://doi.org/10.3390/foods12213958
AMA Style
Arango-Herrán M, Sánchez-GarcÃa F, Palacios VM, Roldán AM.
The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation. Foods. 2023; 12(21):3958.
https://doi.org/10.3390/foods12213958
Chicago/Turabian Style
Arango-Herrán, Mauricio, Fini Sánchez-GarcÃa, VÃctor M. Palacios, and Ana M. Roldán.
2023. "The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation" Foods 12, no. 21: 3958.
https://doi.org/10.3390/foods12213958
APA Style
Arango-Herrán, M., Sánchez-GarcÃa, F., Palacios, V. M., & Roldán, A. M.
(2023). The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation. Foods, 12(21), 3958.
https://doi.org/10.3390/foods12213958