Cadariu, A.I.; Cocan, I.; Negrea, M.; Alexa, E.; Obistioiu, D.; Hotea, I.; Radulov, I.; Poiana, M.-A.
Exploring the Potential of Tomato Processing Byproduct as a Natural Antioxidant in Reformulated Nitrite-Free Sausages. Sustainability 2022, 14, 11802.
https://doi.org/10.3390/su141911802
AMA Style
Cadariu AI, Cocan I, Negrea M, Alexa E, Obistioiu D, Hotea I, Radulov I, Poiana M-A.
Exploring the Potential of Tomato Processing Byproduct as a Natural Antioxidant in Reformulated Nitrite-Free Sausages. Sustainability. 2022; 14(19):11802.
https://doi.org/10.3390/su141911802
Chicago/Turabian Style
Cadariu, Andreea I., Ileana Cocan, Monica Negrea, Ersilia Alexa, Diana Obistioiu, Ionela Hotea, Isidora Radulov, and Mariana-Atena Poiana.
2022. "Exploring the Potential of Tomato Processing Byproduct as a Natural Antioxidant in Reformulated Nitrite-Free Sausages" Sustainability 14, no. 19: 11802.
https://doi.org/10.3390/su141911802
APA Style
Cadariu, A. I., Cocan, I., Negrea, M., Alexa, E., Obistioiu, D., Hotea, I., Radulov, I., & Poiana, M.-A.
(2022). Exploring the Potential of Tomato Processing Byproduct as a Natural Antioxidant in Reformulated Nitrite-Free Sausages. Sustainability, 14(19), 11802.
https://doi.org/10.3390/su141911802
