Othón-DÃaz, E.D.; Fimbres-GarcÃa, J.O.; Flores-Sauceda, M.; Silva-Espinoza, B.A.; López-MartÃnez, L.X.; Bernal-Mercado, A.T.; Ayala-Zavala, J.F.
Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods. Antioxidants 2023, 12, 861.
https://doi.org/10.3390/antiox12040861
AMA Style
Othón-DÃaz ED, Fimbres-GarcÃa JO, Flores-Sauceda M, Silva-Espinoza BA, López-MartÃnez LX, Bernal-Mercado AT, Ayala-Zavala JF.
Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods. Antioxidants. 2023; 12(4):861.
https://doi.org/10.3390/antiox12040861
Chicago/Turabian Style
Othón-DÃaz, Elsa Daniela, Jorge O. Fimbres-GarcÃa, Marcela Flores-Sauceda, Brenda A. Silva-Espinoza, Leticia X. López-MartÃnez, Ariadna T. Bernal-Mercado, and Jesus F. Ayala-Zavala.
2023. "Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods" Antioxidants 12, no. 4: 861.
https://doi.org/10.3390/antiox12040861
APA Style
Othón-DÃaz, E. D., Fimbres-GarcÃa, J. O., Flores-Sauceda, M., Silva-Espinoza, B. A., López-MartÃnez, L. X., Bernal-Mercado, A. T., & Ayala-Zavala, J. F.
(2023). Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods. Antioxidants, 12(4), 861.
https://doi.org/10.3390/antiox12040861
