Fruet, A.P.B.; Giotto, F.M.; Fonseca, M.A.; Nörnberg, J.L.; De Mello, A.S.
Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties. Foods 2020, 9, 667.
https://doi.org/10.3390/foods9050667
AMA Style
Fruet APB, Giotto FM, Fonseca MA, Nörnberg JL, De Mello AS.
Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties. Foods. 2020; 9(5):667.
https://doi.org/10.3390/foods9050667
Chicago/Turabian Style
Fruet, Ana Paula B., Francine M. Giotto, Mozart A. Fonseca, José Laerte Nörnberg, and Amilton S. De Mello.
2020. "Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties" Foods 9, no. 5: 667.
https://doi.org/10.3390/foods9050667
APA Style
Fruet, A. P. B., Giotto, F. M., Fonseca, M. A., Nörnberg, J. L., & De Mello, A. S.
(2020). Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties. Foods, 9(5), 667.
https://doi.org/10.3390/foods9050667