Santos, G.L.; Valenzuela, M.E.; Hinostroza-Quiñonez, G.; Ramos, O.F.; López, E.A.; Saavedra, R.T.; Zacarias, E.R.; Bonilla, H.; Álvarez, E.I.; Espinoza Silva, C.
Valorization of Cavia porcellus By-Products via Ultrasound-Assisted Collagen Extraction: Optimization and Characterization. Foods 2025, 14, 3542.
https://doi.org/10.3390/foods14203542
AMA Style
Santos GL, Valenzuela ME, Hinostroza-Quiñonez G, Ramos OF, López EA, Saavedra RT, Zacarias ER, Bonilla H, Álvarez EI, Espinoza Silva C.
Valorization of Cavia porcellus By-Products via Ultrasound-Assisted Collagen Extraction: Optimization and Characterization. Foods. 2025; 14(20):3542.
https://doi.org/10.3390/foods14203542
Chicago/Turabian Style
Santos, Gussieff Lino, Milady Esteban Valenzuela, Greta Hinostroza-Quiñonez, Omar Flores Ramos, Edgar Acosta López, Rodolfo Tello Saavedra, Edgar Rojas Zacarias, Humberto Bonilla, Ever Ingaruca Álvarez, and Clara Espinoza Silva.
2025. "Valorization of Cavia porcellus By-Products via Ultrasound-Assisted Collagen Extraction: Optimization and Characterization" Foods 14, no. 20: 3542.
https://doi.org/10.3390/foods14203542
APA Style
Santos, G. L., Valenzuela, M. E., Hinostroza-Quiñonez, G., Ramos, O. F., López, E. A., Saavedra, R. T., Zacarias, E. R., Bonilla, H., Álvarez, E. I., & Espinoza Silva, C.
(2025). Valorization of Cavia porcellus By-Products via Ultrasound-Assisted Collagen Extraction: Optimization and Characterization. Foods, 14(20), 3542.
https://doi.org/10.3390/foods14203542