Martín-Sánchez, A.M.; Ciro-Gómez, G.; Vilella-Esplá, J.; Pérez-Álvarez, J.Á.; Sayas-Barberá, E.
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.). Foods 2017, 6, 94.
https://doi.org/10.3390/foods6110094
AMA Style
Martín-Sánchez AM, Ciro-Gómez G, Vilella-Esplá J, Pérez-Álvarez JÁ, Sayas-Barberá E.
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.). Foods. 2017; 6(11):94.
https://doi.org/10.3390/foods6110094
Chicago/Turabian Style
Martín-Sánchez, Ana María, Gelmy Ciro-Gómez, José Vilella-Esplá, José Ángel Pérez-Álvarez, and Estrella Sayas-Barberá.
2017. "Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)" Foods 6, no. 11: 94.
https://doi.org/10.3390/foods6110094
APA Style
Martín-Sánchez, A. M., Ciro-Gómez, G., Vilella-Esplá, J., Pérez-Álvarez, J. Á., & Sayas-Barberá, E.
(2017). Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.). Foods, 6(11), 94.
https://doi.org/10.3390/foods6110094