Varga-Visi, É.; Jócsák, I.; Kozma, V.; Lóki, K.; Ali, O.; Szabó, A.
Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage. Foods 2022, 11, 3917.
https://doi.org/10.3390/foods11233917
AMA Style
Varga-Visi É, Jócsák I, Kozma V, Lóki K, Ali O, Szabó A.
Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage. Foods. 2022; 11(23):3917.
https://doi.org/10.3390/foods11233917
Chicago/Turabian Style
Varga-Visi, Éva, Ildikó Jócsák, Vanda Kozma, Katalin Lóki, Omeralfaroug Ali, and András Szabó.
2022. "Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage" Foods 11, no. 23: 3917.
https://doi.org/10.3390/foods11233917
APA Style
Varga-Visi, É., Jócsák, I., Kozma, V., Lóki, K., Ali, O., & Szabó, A.
(2022). Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage. Foods, 11(23), 3917.
https://doi.org/10.3390/foods11233917
