APA (7th ed.) Citation

Escalante-Aburto, A., Ponce-García, N., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. d. D., & Gutiérrez-Dorado, R. Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion. Wiley.

Chicago Style (17th ed.) Citation

Escalante-Aburto, Anayansi, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, and Roberto Gutiérrez-Dorado. Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion. Wiley.

MLA (9th ed.) Citation

Escalante-Aburto, Anayansi, et al. Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion. Wiley.