Ariz-Hernandez, I.; Schulz, P.; Garayoa, R.; Ansorena, D.; Astiasaran, I.
Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation. Foods 2025, 14, 789.
https://doi.org/10.3390/foods14050789
AMA Style
Ariz-Hernandez I, Schulz P, Garayoa R, Ansorena D, Astiasaran I.
Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation. Foods. 2025; 14(5):789.
https://doi.org/10.3390/foods14050789
Chicago/Turabian Style
Ariz-Hernandez, Itziar, Patrick Schulz, Roncesvalles Garayoa, Diana Ansorena, and Iciar Astiasaran.
2025. "Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation" Foods 14, no. 5: 789.
https://doi.org/10.3390/foods14050789
APA Style
Ariz-Hernandez, I., Schulz, P., Garayoa, R., Ansorena, D., & Astiasaran, I.
(2025). Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation. Foods, 14(5), 789.
https://doi.org/10.3390/foods14050789