APA (7th ed.) Citation

Cruz-López, S. O., Álvarez-Cisneros, Y. M., Domínguez-Soberanes, J., Escalona-Buendía, H. B., & Sánchez, C. N. (2022). Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (<i>Sphenarium purpurascens</i>) Flour. MDPI AG.

Chicago Style (17th ed.) Citation

Cruz-López, Salvador O., Yenizey M. Álvarez-Cisneros, Julieta Domínguez-Soberanes, Héctor B. Escalona-Buendía, and Claudia N. Sánchez. Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (<i>Sphenarium Purpurascens</i>) Flour. MDPI AG, 2022.

MLA (9th ed.) Citation

Cruz-López, Salvador O., et al. Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (<i>Sphenarium Purpurascens</i>) Flour. MDPI AG, 2022.