Article Versions Notes

Hădărugă NG, Chirilă CA, Szakal RN, Gălan IM, Simandi MD, Bujancă GS, David I, Riviş A, Stanciu SM, Hădărugă DI. FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin. Foods. 2022; 11(22):3632. https://doi.org/10.3390/foods11223632

Hădărugă, Nicoleta Gabriela, Cosmina Andrea Chirilă, Raymond Nandy Szakal, Iulia Maria Gălan, Marius Daniel Simandi, Gabriel Stelian Bujancă, Ioan David, Adrian Riviş, Sorin Mihai Stanciu, and Daniel Ioan Hădărugă. 2022. "FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin" Foods 11, no. 22: 3632. https://doi.org/10.3390/foods11223632

Hădărugă, N. G., Chirilă, C. A., Szakal, R. N., Gălan, I. M., Simandi, M. D., Bujancă, G. S., David, I., Riviş, A., Stanciu, S. M., & Hădărugă, D. I. (2022). FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin. Foods, 11(22), 3632. https://doi.org/10.3390/foods11223632