Lourenço, S.C.; Fraqueza, M.J.; Fernandes, M.H.; Moldão-Martins, M.; Alves, V.D.
Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation. Antioxidants 2020, 9, 667.
https://doi.org/10.3390/antiox9080667
AMA Style
Lourenço SC, Fraqueza MJ, Fernandes MH, Moldão-Martins M, Alves VD.
Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation. Antioxidants. 2020; 9(8):667.
https://doi.org/10.3390/antiox9080667
Chicago/Turabian Style
Lourenço, Sofia C., Maria João Fraqueza, Maria Helena Fernandes, Margarida Moldão-Martins, and Vítor D. Alves.
2020. "Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation" Antioxidants 9, no. 8: 667.
https://doi.org/10.3390/antiox9080667
APA Style
Lourenço, S. C., Fraqueza, M. J., Fernandes, M. H., Moldão-Martins, M., & Alves, V. D.
(2020). Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation. Antioxidants, 9(8), 667.
https://doi.org/10.3390/antiox9080667