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Echegaray N, Pateiro M, Zhang W, Domínguez 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

Echegaray, Noemi, Mirian Pateiro, Wangang Zhang, Rubén Domínguez, 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

Echegaray, N., Pateiro, M., Zhang, W., Domínguez, 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