Ahmed, I.A.M.; Babiker, E.E.; Al-Juhaimi, F.Y.; Bekhit, A.E.-D.A.
Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage. Antioxidants 2022, 11, 1354.
https://doi.org/10.3390/antiox11071354
AMA Style
Ahmed IAM, Babiker EE, Al-Juhaimi FY, Bekhit AE-DA.
Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage. Antioxidants. 2022; 11(7):1354.
https://doi.org/10.3390/antiox11071354
Chicago/Turabian Style
Ahmed, Isam A. Mohamed, Elfadil E. Babiker, Fahad Y. Al-Juhaimi, and Alaa El-Din Ahmed Bekhit.
2022. "Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage" Antioxidants 11, no. 7: 1354.
https://doi.org/10.3390/antiox11071354
APA Style
Ahmed, I. A. M., Babiker, E. E., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A.
(2022). Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage. Antioxidants, 11(7), 1354.
https://doi.org/10.3390/antiox11071354