MuÃño, I.; Fuente, J.d.l.; Pérez, C.; Apeleo, E.; Pérez-Santaescolástica, C.; Cañeque, V.; Lauzurica, S.; Bermejo-Poza, R.; DÃaz, M.T.
Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties. Molecules 2018, 23, 3080.
https://doi.org/10.3390/molecules23123080
AMA Style
MuÃño I, Fuente Jdl, Pérez C, Apeleo E, Pérez-Santaescolástica C, Cañeque V, Lauzurica S, Bermejo-Poza R, DÃaz MT.
Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties. Molecules. 2018; 23(12):3080.
https://doi.org/10.3390/molecules23123080
Chicago/Turabian Style
MuÃño, Iria, Jesús de la Fuente, Concepción Pérez, Elizabeth Apeleo, Cristina Pérez-Santaescolástica, Vicente Cañeque, Sara Lauzurica, Rubén Bermejo-Poza, and MarÃa Teresa DÃaz.
2018. "Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties" Molecules 23, no. 12: 3080.
https://doi.org/10.3390/molecules23123080
APA Style
MuÃño, I., Fuente, J. d. l., Pérez, C., Apeleo, E., Pérez-Santaescolástica, C., Cañeque, V., Lauzurica, S., Bermejo-Poza, R., & DÃaz, M. T.
(2018). Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties. Molecules, 23(12), 3080.
https://doi.org/10.3390/molecules23123080