Atondo-Echeagaray, W.A.; Torres-MartÃnez, B.d.M.; Vargas-Sánchez, R.D.; Torrescano-Urrutia, G.R.; Huerta-Leidenz, N.; Sánchez-Escalante, A.
Green Coffee Bean Extracts: An Alternative to Improve the Microbial and Oxidative Stability of Ground Beef. Resources 2025, 14, 95.
https://doi.org/10.3390/resources14060095
AMA Style
Atondo-Echeagaray WA, Torres-MartÃnez BdM, Vargas-Sánchez RD, Torrescano-Urrutia GR, Huerta-Leidenz N, Sánchez-Escalante A.
Green Coffee Bean Extracts: An Alternative to Improve the Microbial and Oxidative Stability of Ground Beef. Resources. 2025; 14(6):95.
https://doi.org/10.3390/resources14060095
Chicago/Turabian Style
Atondo-Echeagaray, Wendy Alejandra, Brisa del Mar Torres-MartÃnez, Rey David Vargas-Sánchez, Gastón Ramón Torrescano-Urrutia, Nelson Huerta-Leidenz, and Armida Sánchez-Escalante.
2025. "Green Coffee Bean Extracts: An Alternative to Improve the Microbial and Oxidative Stability of Ground Beef" Resources 14, no. 6: 95.
https://doi.org/10.3390/resources14060095
APA Style
Atondo-Echeagaray, W. A., Torres-MartÃnez, B. d. M., Vargas-Sánchez, R. D., Torrescano-Urrutia, G. R., Huerta-Leidenz, N., & Sánchez-Escalante, A.
(2025). Green Coffee Bean Extracts: An Alternative to Improve the Microbial and Oxidative Stability of Ground Beef. Resources, 14(6), 95.
https://doi.org/10.3390/resources14060095
