Velasco-Chong, J.R.; Herrera-Calderón, O.; Rojas-Armas, J.P.; Hañari-Quispe, R.D.; Figueroa-Salvador, L.; Peña-Rojas, G.; Andía-Ayme, V.; Yuli-Posadas, R.Á.; Yepes-Perez, A.F.; Aguilar, C.
TOCOSH FLOUR (Solanum tuberosum L.): A Toxicological Assessment of Traditional Peruvian Fermented Potatoes. Foods 2020, 9, 719.
https://doi.org/10.3390/foods9060719
AMA Style
Velasco-Chong JR, Herrera-Calderón O, Rojas-Armas JP, Hañari-Quispe RD, Figueroa-Salvador L, Peña-Rojas G, Andía-Ayme V, Yuli-Posadas RÁ, Yepes-Perez AF, Aguilar C.
TOCOSH FLOUR (Solanum tuberosum L.): A Toxicological Assessment of Traditional Peruvian Fermented Potatoes. Foods. 2020; 9(6):719.
https://doi.org/10.3390/foods9060719
Chicago/Turabian Style
Velasco-Chong, Jonas Roberto, Oscar Herrera-Calderón, Juan Pedro Rojas-Armas, Renán Dilton Hañari-Quispe, Linder Figueroa-Salvador, Gilmar Peña-Rojas, Vidalina Andía-Ayme, Ricardo Ángel Yuli-Posadas, Andres F. Yepes-Perez, and Cristian Aguilar.
2020. "TOCOSH FLOUR (Solanum tuberosum L.): A Toxicological Assessment of Traditional Peruvian Fermented Potatoes" Foods 9, no. 6: 719.
https://doi.org/10.3390/foods9060719
APA Style
Velasco-Chong, J. R., Herrera-Calderón, O., Rojas-Armas, J. P., Hañari-Quispe, R. D., Figueroa-Salvador, L., Peña-Rojas, G., Andía-Ayme, V., Yuli-Posadas, R. Á., Yepes-Perez, A. F., & Aguilar, C.
(2020). TOCOSH FLOUR (Solanum tuberosum L.): A Toxicological Assessment of Traditional Peruvian Fermented Potatoes. Foods, 9(6), 719.
https://doi.org/10.3390/foods9060719