Lashgari, S. S., Noorolahi, Z., Sahari, M. A., & Ahmadi Gavlighi, H. (2020). Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract. Food Sci Nutr.
Citação norma ChicagoLashgari, Seyede Saba, Zohre Noorolahi, Mohamad Ali Sahari, and Hassan Ahmadi Gavlighi. "Improvement of Oxidative Stability and Textural Properties of Fermented Sausage Via Addition of Pistachio Hull Extract." Food Sci Nutr 2020.
Citação norma MLALashgari, Seyede Saba, Zohre Noorolahi, Mohamad Ali Sahari, and Hassan Ahmadi Gavlighi. "Improvement of Oxidative Stability and Textural Properties of Fermented Sausage Via Addition of Pistachio Hull Extract." Food Sci Nutr 2020.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.