Duthie, G.; Campbell, F.; Bestwick, C.; Stephen, S.; Russell, W.
Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health. Nutrients 2013, 5, 1241-1252.
https://doi.org/10.3390/nu5041241
AMA Style
Duthie G, Campbell F, Bestwick C, Stephen S, Russell W.
Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health. Nutrients. 2013; 5(4):1241-1252.
https://doi.org/10.3390/nu5041241
Chicago/Turabian Style
Duthie, Garry, Fiona Campbell, Charles Bestwick, Sylvia Stephen, and Wendy Russell.
2013. "Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health" Nutrients 5, no. 4: 1241-1252.
https://doi.org/10.3390/nu5041241
APA Style
Duthie, G., Campbell, F., Bestwick, C., Stephen, S., & Russell, W.
(2013). Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health. Nutrients, 5(4), 1241-1252.
https://doi.org/10.3390/nu5041241