Garcia-Iñiguez-de-Ciriano, M. (., Rehecho, S. (., Calvo, M. (. I., Navarro-Blasco, I. (., Astiasarán, I. (., & Ansorena-Artieda, D. (. (2010). Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products.
Citación estilo ChicagoGarcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f, S. (Sheyla)|||/items/bf0a6e47-4da2-42da-b1f7-13ee6aace2b8 Rehecho, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e Calvo, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54 Navarro-Blasco, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán, y D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda. Effect of Lyophilized Water Extracts of Melissa Officinalis On the Stability of Algae and Linseed Oil-in-water Emulsion to Be Used As a Functional Ingredient in Meat Products. 2010.
Cita MLAGarcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f, et al. Effect of Lyophilized Water Extracts of Melissa Officinalis On the Stability of Algae and Linseed Oil-in-water Emulsion to Be Used As a Functional Ingredient in Meat Products. 2010.