Petrón, M.J.; MartÃn-Mateos, M.J.; Sánchez-Ordóñez, M.; Godoy, B.; RamÃrez-Bernabé, M.R.
Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation. Antioxidants 2025, 14, 832.
https://doi.org/10.3390/antiox14070832
AMA Style
Petrón MJ, MartÃn-Mateos MJ, Sánchez-Ordóñez M, Godoy B, RamÃrez-Bernabé MR.
Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation. Antioxidants. 2025; 14(7):832.
https://doi.org/10.3390/antiox14070832
Chicago/Turabian Style
Petrón, MarÃa Jesús, MarÃa Jesús MartÃn-Mateos, Miriam Sánchez-Ordóñez, Belén Godoy, and MarÃa Rosario RamÃrez-Bernabé.
2025. "Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation" Antioxidants 14, no. 7: 832.
https://doi.org/10.3390/antiox14070832
APA Style
Petrón, M. J., MartÃn-Mateos, M. J., Sánchez-Ordóñez, M., Godoy, B., & RamÃrez-Bernabé, M. R.
(2025). Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation. Antioxidants, 14(7), 832.
https://doi.org/10.3390/antiox14070832