Latoch, A.; Libera, J.; Öncül, N.; Metli, M.
The Effect of Borage Seed Oil (Borago officinalis L.) and Matcha Tea Powder (Camellia sinensis L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage. Foods 2025, 14, 3500.
https://doi.org/10.3390/foods14203500
AMA Style
Latoch A, Libera J, Öncül N, Metli M.
The Effect of Borage Seed Oil (Borago officinalis L.) and Matcha Tea Powder (Camellia sinensis L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage. Foods. 2025; 14(20):3500.
https://doi.org/10.3390/foods14203500
Chicago/Turabian Style
Latoch, Agnieszka, Justyna Libera, Nilgün Öncül, and Murat Metli.
2025. "The Effect of Borage Seed Oil (Borago officinalis L.) and Matcha Tea Powder (Camellia sinensis L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage" Foods 14, no. 20: 3500.
https://doi.org/10.3390/foods14203500
APA Style
Latoch, A., Libera, J., Öncül, N., & Metli, M.
(2025). The Effect of Borage Seed Oil (Borago officinalis L.) and Matcha Tea Powder (Camellia sinensis L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage. Foods, 14(20), 3500.
https://doi.org/10.3390/foods14203500