Botella-Martínez, C.; Pérez-Álvarez, J.Á.; Sayas-Barberá, E.; Fernández-López, J.; Viuda-Martos, M.
Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals. Foods 2021, 10, 1463.
https://doi.org/10.3390/foods10071463
AMA Style
Botella-Martínez C, Pérez-Álvarez JÁ, Sayas-Barberá E, Fernández-López J, Viuda-Martos M.
Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals. Foods. 2021; 10(7):1463.
https://doi.org/10.3390/foods10071463
Chicago/Turabian Style
Botella-Martínez, Carmen, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Juana Fernández-López, and Manuel Viuda-Martos.
2021. "Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals" Foods 10, no. 7: 1463.
https://doi.org/10.3390/foods10071463
APA Style
Botella-Martínez, C., Pérez-Álvarez, J. Á., Sayas-Barberá, E., Fernández-López, J., & Viuda-Martos, M.
(2021). Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals. Foods, 10(7), 1463.
https://doi.org/10.3390/foods10071463
