Llauger, M.; Arnau, J.; Albano-Gaglio, M.; Bover-Cid, S.; MartÃn, B.; Bou, R.
Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology. Foods 2023, 12, 1903.
https://doi.org/10.3390/foods12091903
AMA Style
Llauger M, Arnau J, Albano-Gaglio M, Bover-Cid S, MartÃn B, Bou R.
Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology. Foods. 2023; 12(9):1903.
https://doi.org/10.3390/foods12091903
Chicago/Turabian Style
Llauger, Mar, Jacint Arnau, Michela Albano-Gaglio, Sara Bover-Cid, Belén MartÃn, and Ricard Bou.
2023. "Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology" Foods 12, no. 9: 1903.
https://doi.org/10.3390/foods12091903
APA Style
Llauger, M., Arnau, J., Albano-Gaglio, M., Bover-Cid, S., MartÃn, B., & Bou, R.
(2023). Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology. Foods, 12(9), 1903.
https://doi.org/10.3390/foods12091903