Cita APA (7a ed.)
Terán-Rivera, S. C., Torrescano-Urrutia, G. R., Torres-Martínez, B. d. M., Esqueda-Valle, M., Ibarra-Arias, F. J., Sánchez-Escalante, A., & Vargas-Sánchez, R. D. (2025). Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives. Resources. https://doi.org/10.3390/resources14010006
Cita Chicago Style (17a ed.)
Terán-Rivera, Stephany Carolina, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Martín Esqueda-Valle, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante, y Rey David Vargas-Sánchez. "Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives." Resources 2025. https://doi.org/10.3390/resources14010006.
Cita MLA (9a ed.)
Terán-Rivera, Stephany Carolina, et al. "Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives." Resources, 2025, https://doi.org/10.3390/resources14010006.
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