López-Cánovas, A.E.; Cabas, I.; Chaves-Pozo, E.; Ros-Chumillas, M.; Navarro-Segura, L.; López-Gómez, A.; Fernandes, J.M.O.; Galindo-Villegas, J.; García-Ayala, A.
Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish. Foods 2020, 9, 1750.
https://doi.org/10.3390/foods9121750
AMA Style
López-Cánovas AE, Cabas I, Chaves-Pozo E, Ros-Chumillas M, Navarro-Segura L, López-Gómez A, Fernandes JMO, Galindo-Villegas J, García-Ayala A.
Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish. Foods. 2020; 9(12):1750.
https://doi.org/10.3390/foods9121750
Chicago/Turabian Style
López-Cánovas, Amanda Esperanza, Isabel Cabas, Elena Chaves-Pozo, María Ros-Chumillas, Laura Navarro-Segura, Antonio López-Gómez, Jorge M. O. Fernandes, Jorge Galindo-Villegas, and Alfonsa García-Ayala.
2020. "Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish" Foods 9, no. 12: 1750.
https://doi.org/10.3390/foods9121750
APA Style
López-Cánovas, A. E., Cabas, I., Chaves-Pozo, E., Ros-Chumillas, M., Navarro-Segura, L., López-Gómez, A., Fernandes, J. M. O., Galindo-Villegas, J., & García-Ayala, A.
(2020). Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish. Foods, 9(12), 1750.
https://doi.org/10.3390/foods9121750
