Bazargani-Gilani, B., & Pajohi-Alamoti, M. (2019). The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features. Food Sci Biotechnol.
Citação norma ChicagoBazargani-Gilani, Behnaz, and Mohammadreza Pajohi-Alamoti. "The Effects of Incorporated Resveratrol in Edible Coating Based On Sodium Alginate On the Refrigerated Trout (Oncorhynchus Mykiss) Fillets’ Sensorial and Physicochemical Features." Food Sci Biotechnol 2019.
Citação norma MLABazargani-Gilani, Behnaz, and Mohammadreza Pajohi-Alamoti. "The Effects of Incorporated Resveratrol in Edible Coating Based On Sodium Alginate On the Refrigerated Trout (Oncorhynchus Mykiss) Fillets’ Sensorial and Physicochemical Features." Food Sci Biotechnol 2019.