American Chemical Society. Division of Agricultural and Food Chemistry, Cadwallader, K. R., & Chang, S. K. C. (2010). Chemistry, texture, and flavor of soy. American Chemical Society.
Citação do estilo Chicago (17ª ed.)American Chemical Society. Division of Agricultural and Food Chemistry, Keith R. Cadwallader, e Sam K. C. Chang. Chemistry, Texture, and Flavor of Soy. Washington, DC: American Chemical Society, 2010.
Citação MLA (9ª ed.)American Chemical Society. Division of Agricultural and Food Chemistry, et al. Chemistry, Texture, and Flavor of Soy. American Chemical Society, 2010.
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