Lorente-Cebrián, S.; Herrera, K.; I. Milagro, F.; Sánchez, J.; de la Garza, A.L.; Castro, H.
miRNAs and Novel Food Compounds Related to the Browning Process. Int. J. Mol. Sci. 2019, 20, 5998.
https://doi.org/10.3390/ijms20235998
AMA Style
Lorente-Cebrián S, Herrera K, I. Milagro F, Sánchez J, de la Garza AL, Castro H.
miRNAs and Novel Food Compounds Related to the Browning Process. International Journal of Molecular Sciences. 2019; 20(23):5998.
https://doi.org/10.3390/ijms20235998
Chicago/Turabian Style
Lorente-Cebrián, Silvia, Katya Herrera, FermÃn I. Milagro, Juana Sánchez, Ana Laura de la Garza, and Heriberto Castro.
2019. "miRNAs and Novel Food Compounds Related to the Browning Process" International Journal of Molecular Sciences 20, no. 23: 5998.
https://doi.org/10.3390/ijms20235998
APA Style
Lorente-Cebrián, S., Herrera, K., I. Milagro, F., Sánchez, J., de la Garza, A. L., & Castro, H.
(2019). miRNAs and Novel Food Compounds Related to the Browning Process. International Journal of Molecular Sciences, 20(23), 5998.
https://doi.org/10.3390/ijms20235998