Citations refer to the original publication, not to a Scieee localized version.
García-González, D. L., Aparicio López, R., & Aparicio Ruiz, R. (2013). Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods. MDPI. https://doi.org/10.3390/molecules18043927
García-González, Diego Luis, et al. Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods. MDPI, 2013. https://doi.org/10.3390/molecules18043927.
García-González, Diego Luis, Ramón Aparicio López, and Ramón Aparicio Ruiz. Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods. MDPI, 2013. https://doi.org/10.3390/molecules18043927.
García-González, D. L., Aparicio López, R. and Aparicio Ruiz, R. (2013) Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods. MDPI. Available at: https://doi.org/10.3390/molecules18043927.
D. L. García-González, R. Aparicio López, and R. Aparicio Ruiz, “Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods,” MDPI, 2013, doi: 10.3390/molecules18043927.
@misc{garciagonzalez2013volatile,
author = {García-González, Diego Luis and Aparicio López, Ramón and Aparicio Ruiz, Ramón},
title = {Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods},
year = {2013},
publisher = {MDPI},
doi = {10.3390/molecules18043927},
url = {https://doi.org/10.3390/molecules18043927}
}
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