Báez-Hernández, E. A., García-Díaz, S., Galán-Méndez, F., & Acosta-Domínguez, L. (2024). Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration. Universidad Autónoma de Tamaulipas.
Chicago-referens (17:e uppl.)Báez-Hernández, Erik Alberto, Samuel García-Díaz, Frixia Galán-Méndez, och Laura Acosta-Domínguez. Enrichment of Olive Oil with Carotenoids from Red Pepper (Capsicum Anuum L.) by Enzymatic Maceration. Universidad Autónoma de Tamaulipas, 2024.
MLA-referens (8:e uppl.)Báez-Hernández, Erik Alberto, et al. Enrichment of Olive Oil with Carotenoids from Red Pepper (Capsicum Anuum L.) by Enzymatic Maceration. Universidad Autónoma de Tamaulipas, 2024.
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