Cocan, I.; Cadariu, A.-I.; Negrea, M.; Alexa, E.; Obistioiu, D.; Radulov, I.; Poiana, M.-A.
Investigating the Antioxidant Potential of Bell Pepper Processing By-Products for the Development of Value-Added Sausage Formulations. Appl. Sci. 2022, 12, 12421.
https://doi.org/10.3390/app122312421
AMA Style
Cocan I, Cadariu A-I, Negrea M, Alexa E, Obistioiu D, Radulov I, Poiana M-A.
Investigating the Antioxidant Potential of Bell Pepper Processing By-Products for the Development of Value-Added Sausage Formulations. Applied Sciences. 2022; 12(23):12421.
https://doi.org/10.3390/app122312421
Chicago/Turabian Style
Cocan, Ileana, Andreea-Ioana Cadariu, Monica Negrea, Ersilia Alexa, Diana Obistioiu, Isidora Radulov, and Mariana-Atena Poiana.
2022. "Investigating the Antioxidant Potential of Bell Pepper Processing By-Products for the Development of Value-Added Sausage Formulations" Applied Sciences 12, no. 23: 12421.
https://doi.org/10.3390/app122312421
APA Style
Cocan, I., Cadariu, A.-I., Negrea, M., Alexa, E., Obistioiu, D., Radulov, I., & Poiana, M.-A.
(2022). Investigating the Antioxidant Potential of Bell Pepper Processing By-Products for the Development of Value-Added Sausage Formulations. Applied Sciences, 12(23), 12421.
https://doi.org/10.3390/app122312421
