Furlan Gonçalves Dias, F.; Teixeira, B.F.; Vieira, T.M.F.d.S.; de Moura Bell, J.M.L.N.; Taha, A.Y.
Storage Duration and Added Docosahexaenoic Acid Modify the Rates of Esterified and Free Oxylipin Formation in Infant Milk Formula. Processes 2023, 11, 3045.
https://doi.org/10.3390/pr11103045
AMA Style
Furlan Gonçalves Dias F, Teixeira BF, Vieira TMFdS, de Moura Bell JMLN, Taha AY.
Storage Duration and Added Docosahexaenoic Acid Modify the Rates of Esterified and Free Oxylipin Formation in Infant Milk Formula. Processes. 2023; 11(10):3045.
https://doi.org/10.3390/pr11103045
Chicago/Turabian Style
Furlan Gonçalves Dias, Fernanda, Bianca Ferraz Teixeira, Thais Maria Ferreira de Souza Vieira, Juliana Maria Leite Nobrega de Moura Bell, and Ameer Y. Taha.
2023. "Storage Duration and Added Docosahexaenoic Acid Modify the Rates of Esterified and Free Oxylipin Formation in Infant Milk Formula" Processes 11, no. 10: 3045.
https://doi.org/10.3390/pr11103045
APA Style
Furlan Gonçalves Dias, F., Teixeira, B. F., Vieira, T. M. F. d. S., de Moura Bell, J. M. L. N., & Taha, A. Y.
(2023). Storage Duration and Added Docosahexaenoic Acid Modify the Rates of Esterified and Free Oxylipin Formation in Infant Milk Formula. Processes, 11(10), 3045.
https://doi.org/10.3390/pr11103045