Montaño-Sánchez, E.; Torres-Martínez, B.d.M.; Vargas-Sánchez, R.D.; Huerta-Leidenz, N.; Sánchez-Escalante, A.; Beriain, M.J.; Torrescano-Urrutia, G.R.
Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage. Foods 2020, 9, 766.
https://doi.org/10.3390/foods9060766
AMA Style
Montaño-Sánchez E, Torres-Martínez BdM, Vargas-Sánchez RD, Huerta-Leidenz N, Sánchez-Escalante A, Beriain MJ, Torrescano-Urrutia GR.
Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage. Foods. 2020; 9(6):766.
https://doi.org/10.3390/foods9060766
Chicago/Turabian Style
Montaño-Sánchez, Eduardo, Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, Nelson Huerta-Leidenz, Armida Sánchez-Escalante, María J. Beriain, and Gastón R. Torrescano-Urrutia.
2020. "Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage" Foods 9, no. 6: 766.
https://doi.org/10.3390/foods9060766
APA Style
Montaño-Sánchez, E., Torres-Martínez, B. d. M., Vargas-Sánchez, R. D., Huerta-Leidenz, N., Sánchez-Escalante, A., Beriain, M. J., & Torrescano-Urrutia, G. R.
(2020). Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage. Foods, 9(6), 766.
https://doi.org/10.3390/foods9060766
