Cita APA

Rosario, D. K. A., Furtado, M. R., Mutz, Y. S., Rodrigues, B. L., Bernardo, Y. A. A., Baltar, J. D., . . . Conte-Junior, C. A. (2020). A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin. Foods.

Citación estilo Chicago

Rosario, Denes K. A., Maraysa R. Furtado, Yhan S. Mutz, Bruna L. Rodrigues, Yago A. A. Bernardo, Jéssica D. Baltar, Patricia C. Bernardes, Mario Estevez, y Carlos A. Conte-Junior. "A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin." Foods 2020.

Cita MLA

Rosario, Denes K. A., et al. "A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin." Foods 2020.