Guevara, R. M. B. (2023). Functional, nutritional, and technological potential of quinoa through lactic acid fermentation: A review. Universidad del Valle.
Cita Chicago Style (17a ed.)Guevara, Ruth M. Benavides. Functional, Nutritional, and Technological Potential of Quinoa Through Lactic Acid Fermentation: A Review. Universidad del Valle, 2023.
Cita MLA (9a ed.)Guevara, Ruth M. Benavides. Functional, Nutritional, and Technological Potential of Quinoa Through Lactic Acid Fermentation: A Review. Universidad del Valle, 2023.
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