Ayuso, P.; Quizhpe, J.; Rosell, M.d.l.Á.; Peñalver, R.; Nieto, G.
Antioxidant and Nutritional Potential of Artichoke (Cynara scolymus L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil. Appl. Sci. 2024, 14, 10123.
https://doi.org/10.3390/app142210123
AMA Style
Ayuso P, Quizhpe J, Rosell MdlÁ, Peñalver R, Nieto G.
Antioxidant and Nutritional Potential of Artichoke (Cynara scolymus L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil. Applied Sciences. 2024; 14(22):10123.
https://doi.org/10.3390/app142210123
Chicago/Turabian Style
Ayuso, Pablo, Jhazmin Quizhpe, María de los Ángeles Rosell, Rocío Peñalver, and Gema Nieto.
2024. "Antioxidant and Nutritional Potential of Artichoke (Cynara scolymus L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil" Applied Sciences 14, no. 22: 10123.
https://doi.org/10.3390/app142210123
APA Style
Ayuso, P., Quizhpe, J., Rosell, M. d. l. Á., Peñalver, R., & Nieto, G.
(2024). Antioxidant and Nutritional Potential of Artichoke (Cynara scolymus L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil. Applied Sciences, 14(22), 10123.
https://doi.org/10.3390/app142210123