Echegaray, N.; Pateiro, M.; Zhang, W.; DomÃnguez, R.; Campagnol, P.C.B.; Carballo, J.; Lorenzo, J.M.
Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle. Foods 2020, 9, 754.
https://doi.org/10.3390/foods9060754
AMA Style
Echegaray N, Pateiro M, Zhang W, DomÃnguez R, Campagnol PCB, Carballo J, Lorenzo JM.
Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle. Foods. 2020; 9(6):754.
https://doi.org/10.3390/foods9060754
Chicago/Turabian Style
Echegaray, Noemi, Mirian Pateiro, Wangang Zhang, Rubén DomÃnguez, Paulo C. B. Campagnol, Javier Carballo, and José M. Lorenzo.
2020. "Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle" Foods 9, no. 6: 754.
https://doi.org/10.3390/foods9060754
APA Style
Echegaray, N., Pateiro, M., Zhang, W., DomÃnguez, R., Campagnol, P. C. B., Carballo, J., & Lorenzo, J. M.
(2020). Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle. Foods, 9(6), 754.
https://doi.org/10.3390/foods9060754