Freire, M., Cofrades, S., Serrano-Casas, V., Pintado, T., Jimenez, M. J., & Jimenez-Colmenero, F. (2017). Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties. J Food Sci Technol.
Citação norma ChicagoFreire, M., S. Cofrades, V. Serrano-Casas, T. Pintado, M. J. Jimenez, and F. Jimenez-Colmenero. "Gelled Double Emulsions As Delivery Systems for Hydroxytyrosol and N-3 Fatty Acids in Healthy Pork Patties." J Food Sci Technol 2017.
Citação norma MLAFreire, M., et al. "Gelled Double Emulsions As Delivery Systems for Hydroxytyrosol and N-3 Fatty Acids in Healthy Pork Patties." J Food Sci Technol 2017.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.