GÓMEZ- CAMPONOVO, M.; FERNÁNDEZ, G. Evidence of Food Safety in Relation to Cry Proteins in Genetically Modified Foods. Salud UIS, [S. l.], v. 52, n. 4, p. 440–449, 2020. DOI: 10.18273/revsal.v52n4-2020011. Disponível em: https://revistas.uis.edu.co/index.php/revistasaluduis/article/view/10636. Acesso em: 21 nov. 2024.