Marçal, C.; Pinto, C.A.; Silva, A.M.S.; Monteiro, C.; Saraiva, J.A.; Cardoso, S.M.
Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing. Foods 2021, 10, 209.
https://doi.org/10.3390/foods10020209
AMA Style
Marçal C, Pinto CA, Silva AMS, Monteiro C, Saraiva JA, Cardoso SM.
Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing. Foods. 2021; 10(2):209.
https://doi.org/10.3390/foods10020209
Chicago/Turabian Style
Marçal, Catarina, Carlos A. Pinto, Artur M. S. Silva, Carla Monteiro, Jorge A. Saraiva, and Susana M. Cardoso.
2021. "Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing" Foods 10, no. 2: 209.
https://doi.org/10.3390/foods10020209
APA Style
Marçal, C., Pinto, C. A., Silva, A. M. S., Monteiro, C., Saraiva, J. A., & Cardoso, S. M.
(2021). Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing. Foods, 10(2), 209.
https://doi.org/10.3390/foods10020209