Article Versions Notes

Martínez E, Vieira Júnior WG, Álvarez-Ortí M, Rabadán A, Pardo JE. Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’). Foods. 2024; 13(14):2262. https://doi.org/10.3390/foods13142262

Martínez, Elena, Wagner Goncalves Vieira Júnior, Manuel Álvarez-Ortí, Adrián Rabadán, and José Emilio Pardo. 2024. "Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’)" Foods 13, no. 14: 2262. https://doi.org/10.3390/foods13142262

Martínez, E., Vieira Júnior, W. G., Álvarez-Ortí, M., Rabadán, A., & Pardo, J. E. (2024). Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’). Foods, 13(14), 2262. https://doi.org/10.3390/foods13142262