Ballester-Costa, C.; Sendra, E.; Fernández-López, J.; Pérez-Álvarez, J.A.; Viuda-Martos, M.
Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth. Foods 2017, 6, 59.
https://doi.org/10.3390/foods6080059
AMA Style
Ballester-Costa C, Sendra E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M.
Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth. Foods. 2017; 6(8):59.
https://doi.org/10.3390/foods6080059
Chicago/Turabian Style
Ballester-Costa, Carmen, Esther Sendra, Juana Fernández-López, Jose A. Pérez-Álvarez, and Manuel Viuda-Martos.
2017. "Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth" Foods 6, no. 8: 59.
https://doi.org/10.3390/foods6080059
APA Style
Ballester-Costa, C., Sendra, E., Fernández-López, J., Pérez-Álvarez, J. A., & Viuda-Martos, M.
(2017). Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth. Foods, 6(8), 59.
https://doi.org/10.3390/foods6080059