Cita APA

DeJong, S., & Lanari Vila, M. C. (2009). Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract. Web

Citación estilo Chicago

DeJong, Sharon, and Maria Cecilia Lanari Vila. Extracts of Olive Polyphenols Improve Lipid Stability in Cooked Beef and Pork: Contribution of Individual Phenolics to the Antioxidant Activity of the Extract. 2009.

Cita MLA

DeJong, Sharon, and Maria Cecilia Lanari Vila. Extracts of Olive Polyphenols Improve Lipid Stability in Cooked Beef and Pork: Contribution of Individual Phenolics to the Antioxidant Activity of the Extract. 2009.