Rocchetti, G.; Bernardo, L.; Pateiro, M.; Barba, F.J.; Munekata, P.E.S.; Trevisan, M.; Lorenzo, J.M.; Lucini, L.
Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach. Foods 2020, 9, 1668.
https://doi.org/10.3390/foods9111668
AMA Style
Rocchetti G, Bernardo L, Pateiro M, Barba FJ, Munekata PES, Trevisan M, Lorenzo JM, Lucini L.
Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach. Foods. 2020; 9(11):1668.
https://doi.org/10.3390/foods9111668
Chicago/Turabian Style
Rocchetti, Gabriele, Letizia Bernardo, Mirian Pateiro, Francisco J. Barba, Paulo E. S. Munekata, Marco Trevisan, José M. Lorenzo, and Luigi Lucini.
2020. "Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach" Foods 9, no. 11: 1668.
https://doi.org/10.3390/foods9111668
APA Style
Rocchetti, G., Bernardo, L., Pateiro, M., Barba, F. J., Munekata, P. E. S., Trevisan, M., Lorenzo, J. M., & Lucini, L.
(2020). Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach. Foods, 9(11), 1668.
https://doi.org/10.3390/foods9111668