Gómez-Limia, L.; SanmartÃn, N.M.; Carballo, J.; DomÃnguez, R.; Lorenzo, J.M.; MartÃnez, S.
Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium. Foods 2021, 10, 790.
https://doi.org/10.3390/foods10040790
AMA Style
Gómez-Limia L, SanmartÃn NM, Carballo J, DomÃnguez R, Lorenzo JM, MartÃnez S.
Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium. Foods. 2021; 10(4):790.
https://doi.org/10.3390/foods10040790
Chicago/Turabian Style
Gómez-Limia, LucÃa, Nicolás Moya SanmartÃn, Javier Carballo, Rubén DomÃnguez, José M. Lorenzo, and Sidonia MartÃnez.
2021. "Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium" Foods 10, no. 4: 790.
https://doi.org/10.3390/foods10040790
APA Style
Gómez-Limia, L., SanmartÃn, N. M., Carballo, J., DomÃnguez, R., Lorenzo, J. M., & MartÃnez, S.
(2021). Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium. Foods, 10(4), 790.
https://doi.org/10.3390/foods10040790