Tucta-Huillca, F.; Quispe-Rivera, E.; Gonzales-Barron, U.; Cadavez, V.; Silva-Jaimes, M.
Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus. Biol. Life Sci. Forum 2023, 26, 3.
https://doi.org/10.3390/Foods2023-15086
AMA Style
Tucta-Huillca F, Quispe-Rivera E, Gonzales-Barron U, Cadavez V, Silva-Jaimes M.
Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus. Biology and Life Sciences Forum. 2023; 26(1):3.
https://doi.org/10.3390/Foods2023-15086
Chicago/Turabian Style
Tucta-Huillca, Franz, Evelyn Quispe-Rivera, Ursula Gonzales-Barron, Vasco Cadavez, and Marcial Silva-Jaimes.
2023. "Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus" Biology and Life Sciences Forum 26, no. 1: 3.
https://doi.org/10.3390/Foods2023-15086
APA Style
Tucta-Huillca, F., Quispe-Rivera, E., Gonzales-Barron, U., Cadavez, V., & Silva-Jaimes, M.
(2023). Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus. Biology and Life Sciences Forum, 26(1), 3.
https://doi.org/10.3390/Foods2023-15086