Reitznerová, A.; Šuleková, M.; Nagy, J.; Marcinčák, S.; Semjon, B.; Čertík, M.; Klempová, T.
Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography. Molecules 2017, 22, 1988.
https://doi.org/10.3390/molecules22111988
AMA Style
Reitznerová A, Šuleková M, Nagy J, Marcinčák S, Semjon B, Čertík M, Klempová T.
Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography. Molecules. 2017; 22(11):1988.
https://doi.org/10.3390/molecules22111988
Chicago/Turabian Style
Reitznerová, Anna, Monika Šuleková, Jozef Nagy, Slavomír Marcinčák, Boris Semjon, Milan Čertík, and Tatiana Klempová.
2017. "Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography" Molecules 22, no. 11: 1988.
https://doi.org/10.3390/molecules22111988
APA Style
Reitznerová, A., Šuleková, M., Nagy, J., Marcinčák, S., Semjon, B., Čertík, M., & Klempová, T.
(2017). Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography. Molecules, 22(11), 1988.
https://doi.org/10.3390/molecules22111988