Ainsa, A.; Marquina, P.L.; Roncalés, P.; Beltrán, J.A.; Calanche M., J.B.
Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life. Foods 2021, 10, 255.
https://doi.org/10.3390/foods10020255
AMA Style
Ainsa A, Marquina PL, Roncalés P, Beltrán JA, Calanche M. JB.
Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life. Foods. 2021; 10(2):255.
https://doi.org/10.3390/foods10020255
Chicago/Turabian Style
Ainsa, Andrea, Pedro L. Marquina, Pedro Roncalés, José Antonio Beltrán, and Juan B. Calanche M.
2021. "Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life" Foods 10, no. 2: 255.
https://doi.org/10.3390/foods10020255
APA Style
Ainsa, A., Marquina, P. L., Roncalés, P., Beltrán, J. A., & Calanche M., J. B.
(2021). Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life. Foods, 10(2), 255.
https://doi.org/10.3390/foods10020255