Gómez-Limia, L.; Cutillas, R.; Carballo, J.; Franco, I.; MartÃnez, S.
Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time. Foods 2020, 9, 1377.
https://doi.org/10.3390/foods9101377
AMA Style
Gómez-Limia L, Cutillas R, Carballo J, Franco I, MartÃnez S.
Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time. Foods. 2020; 9(10):1377.
https://doi.org/10.3390/foods9101377
Chicago/Turabian Style
Gómez-Limia, LucÃa, Roxana Cutillas, Javier Carballo, Inmaculada Franco, and Sidonia MartÃnez.
2020. "Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time" Foods 9, no. 10: 1377.
https://doi.org/10.3390/foods9101377
APA Style
Gómez-Limia, L., Cutillas, R., Carballo, J., Franco, I., & MartÃnez, S.
(2020). Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time. Foods, 9(10), 1377.
https://doi.org/10.3390/foods9101377