Olivas Orozco, G. I., Lamz Piedra, A., Cázares Chávez, Z., Jiménez Galindo, J. C., Molina-Corral, J., Sepúlveda, D., & Rios-Velazco, C. (2021). Traditional cooking with spices from Phaseolus vulgaris L. and its antinutritional effect and bacterial inhibition. Universidad de Sonora.
Citación estilo ChicagoOlivas Orozco, Guadalupe Isela, Alexis Lamz Piedra, Zulema Cázares Chávez, José Cruz Jiménez Galindo, Javier Molina-Corral, David Sepúlveda, y Claudio Rios-Velazco. Traditional Cooking With Spices From Phaseolus Vulgaris L. and Its Antinutritional Effect and Bacterial Inhibition. Universidad de Sonora, 2021.
MLA citiranjeOlivas Orozco, Guadalupe Isela, et al. Traditional Cooking With Spices From Phaseolus Vulgaris L. and Its Antinutritional Effect and Bacterial Inhibition. Universidad de Sonora, 2021.
