DomÃnguez, R.; Munekata, P.E.S.; Pateiro, M.; Maggiolino, A.; Bohrer, B.; Lorenzo, J.M.
Red Beetroot. A Potential Source of Natural Additives for the Meat Industry. Appl. Sci. 2020, 10, 8340.
https://doi.org/10.3390/app10238340
AMA Style
DomÃnguez R, Munekata PES, Pateiro M, Maggiolino A, Bohrer B, Lorenzo JM.
Red Beetroot. A Potential Source of Natural Additives for the Meat Industry. Applied Sciences. 2020; 10(23):8340.
https://doi.org/10.3390/app10238340
Chicago/Turabian Style
DomÃnguez, Rubén, Paulo E. S. Munekata, Mirian Pateiro, Aristide Maggiolino, Benjamin Bohrer, and José M. Lorenzo.
2020. "Red Beetroot. A Potential Source of Natural Additives for the Meat Industry" Applied Sciences 10, no. 23: 8340.
https://doi.org/10.3390/app10238340
APA Style
DomÃnguez, R., Munekata, P. E. S., Pateiro, M., Maggiolino, A., Bohrer, B., & Lorenzo, J. M.
(2020). Red Beetroot. A Potential Source of Natural Additives for the Meat Industry. Applied Sciences, 10(23), 8340.
https://doi.org/10.3390/app10238340