Muela, T.; Abellán, A.; Bande-De León, C.; Gómez, P.; Gil, M.D.
Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream. Foods 2024, 13, 1651.
https://doi.org/10.3390/foods13111651
AMA Style
Muela T, Abellán A, Bande-De León C, Gómez P, Gil MD.
Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream. Foods. 2024; 13(11):1651.
https://doi.org/10.3390/foods13111651
Chicago/Turabian Style
Muela, Teresa, Adela Abellán, Cindy Bande-De León, Pablo Gómez, and MarÃa Dolores Gil.
2024. "Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream" Foods 13, no. 11: 1651.
https://doi.org/10.3390/foods13111651
APA Style
Muela, T., Abellán, A., Bande-De León, C., Gómez, P., & Gil, M. D.
(2024). Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream. Foods, 13(11), 1651.
https://doi.org/10.3390/foods13111651