Cita APA

Bermúdez-Oria, A., Rodríguez-Gutiérrez, G., Rubio-Senent, F., Fernández-Prior, Á., & Fernández-Bolaños Guzmán, J. (2019). Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage.

Citación estilo Chicago

Bermúdez-Oria, Alejandra, Guillermo Rodríguez-Gutiérrez, Fátima Rubio-Senent, África Fernández-Prior, y Juan Fernández-Bolaños Guzmán. Effect of Edible Pectin-fish Gelatin Films Containing the Olive Antioxidants Hydroxytyrosol and 3,4-dihydroxyphenylglycol On Beef Meat During Refrigerated Storage. 2019.

Cita MLA

Bermúdez-Oria, Alejandra, et al. Effect of Edible Pectin-fish Gelatin Films Containing the Olive Antioxidants Hydroxytyrosol and 3,4-dihydroxyphenylglycol On Beef Meat During Refrigerated Storage. 2019.