APA Zitierstil

Gómez-Estaca, J., Gómez-Guillén, M. C., & Montero, P. (2014). The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 20(6), 431. https://doi.org/10.1177/1082013213489307

Chicago Zitierstil

Gómez-Estaca, Joaquín, M Carmen Gómez-Guillén, und Pilar Montero. "The Effect of Combined Traditional and Novel Treatments on Oxidative Status of Dolphinfish (Coryphaena Hippurus) and Sardine (Sardina Pilchardus) Muscle Lipids." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 20, no. 6 (2014): 431. https://dx.doi.org/10.1177/1082013213489307.

MLA Zitierstil

Gómez-Estaca, Joaquín, et al. "The Effect of Combined Traditional and Novel Treatments on Oxidative Status of Dolphinfish (Coryphaena Hippurus) and Sardine (Sardina Pilchardus) Muscle Lipids." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 20, no. 6, 2014, p. 431.