Alarcón, M.; López-Viñas, M.; Pérez-Coello, M.S.; Díaz-Maroto, M.C.; Alañón, M.E.; Soriano, A.
Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage. Antioxidants 2020, 9, 687.
https://doi.org/10.3390/antiox9080687
AMA Style
Alarcón M, López-Viñas M, Pérez-Coello MS, Díaz-Maroto MC, Alañón ME, Soriano A.
Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage. Antioxidants. 2020; 9(8):687.
https://doi.org/10.3390/antiox9080687
Chicago/Turabian Style
Alarcón, Marina, Manuel López-Viñas, María Soledad Pérez-Coello, María Consuelo Díaz-Maroto, María Elena Alañón, and Almudena Soriano.
2020. "Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage" Antioxidants 9, no. 8: 687.
https://doi.org/10.3390/antiox9080687
APA Style
Alarcón, M., López-Viñas, M., Pérez-Coello, M. S., Díaz-Maroto, M. C., Alañón, M. E., & Soriano, A.
(2020). Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage. Antioxidants, 9(8), 687.
https://doi.org/10.3390/antiox9080687