Van Buren, J.B.; Epperson, B.; Jepsen, S.; Heimbuch, M.; Oliver, K.; Nasados, J.; Bass, P.D.; Colle, M.J.
Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef. Foods 2024, 13, 1476.
https://doi.org/10.3390/foods13101476
AMA Style
Van Buren JB, Epperson B, Jepsen S, Heimbuch M, Oliver K, Nasados J, Bass PD, Colle MJ.
Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef. Foods. 2024; 13(10):1476.
https://doi.org/10.3390/foods13101476
Chicago/Turabian Style
Van Buren, Jessie B., Brooklyn Epperson, Sierra Jepsen, Mikayla Heimbuch, Kayleen Oliver, James Nasados, Phillip D. Bass, and Michael J. Colle.
2024. "Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef" Foods 13, no. 10: 1476.
https://doi.org/10.3390/foods13101476
APA Style
Van Buren, J. B., Epperson, B., Jepsen, S., Heimbuch, M., Oliver, K., Nasados, J., Bass, P. D., & Colle, M. J.
(2024). Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef. Foods, 13(10), 1476.
https://doi.org/10.3390/foods13101476