Citations refer to the original publication, not to a Scieee localized version.
Félix Ángel, M., Romero García, A., Rustad, T., & Guerrero Conejo, A. F. (2017). Physicochemical, microstructure and bioactive characterization of gels made from crayfish protein. Elsevier. https://doi.org/10.1016/j.foodhyd.2016.09.025
Félix Ángel, Manuel, et al. Physicochemical, microstructure and bioactive characterization of gels made from crayfish protein. Elsevier, 2017. https://doi.org/10.1016/j.foodhyd.2016.09.025.
Félix Ángel, Manuel, Alberto Romero García, Turid Rustad, and Antonio Francisco Guerrero Conejo. Physicochemical, microstructure and bioactive characterization of gels made from crayfish protein. Elsevier, 2017. https://doi.org/10.1016/j.foodhyd.2016.09.025.
Félix Ángel, M. et al. (2017) Physicochemical, microstructure and bioactive characterization of gels made from crayfish protein. Elsevier. Available at: https://doi.org/10.1016/j.foodhyd.2016.09.025.
M. Félix Ángel, A. Romero García, T. Rustad, and A. F. Guerrero Conejo, “Physicochemical, microstructure and bioactive characterization of gels made from crayfish protein,” Elsevier, 2017, doi: 10.1016/j.foodhyd.2016.09.025.
@misc{felixangel2017physicochemical,
author = {Félix Ángel, Manuel and Romero García, Alberto and Rustad, Turid and Guerrero Conejo, Antonio Francisco},
title = {Physicochemical, microstructure and bioactive characterization of gels made from crayfish protein},
year = {2017},
publisher = {Elsevier},
doi = {10.1016/j.foodhyd.2016.09.025},
url = {https://doi.org/10.1016/j.foodhyd.2016.09.025}
}
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