Hamidioglu, I.; Alenčikienė, G.; Dzedulionytė, M.; Zabulionė, A.; Bali, A.; Šalaševičienė, A.
Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties. Foods 2022, 11, 4030.
https://doi.org/10.3390/foods11244030
AMA Style
Hamidioglu I, Alenčikienė G, Dzedulionytė M, Zabulionė A, Bali A, Šalaševičienė A.
Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties. Foods. 2022; 11(24):4030.
https://doi.org/10.3390/foods11244030
Chicago/Turabian Style
Hamidioglu, Irfan, Gitana Alenčikienė, Miglė Dzedulionytė, Aelita Zabulionė, Aditya Bali, and Alvija Šalaševičienė.
2022. "Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties" Foods 11, no. 24: 4030.
https://doi.org/10.3390/foods11244030
APA Style
Hamidioglu, I., Alenčikienė, G., Dzedulionytė, M., Zabulionė, A., Bali, A., & Šalaševičienė, A.
(2022). Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties. Foods, 11(24), 4030.
https://doi.org/10.3390/foods11244030