APA (7th ed.) Citation

Fernández-Valladares, N. F., Caro, I., Mateo, J., & Almache, M. F. M. Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties. Universidad Autónoma de Chihuahua.

Chicago Style (17th ed.) Citation

Fernández-Valladares, Nuria Fernández, Irma Caro, Javier Mateo, and Mauricio Fernando Mariño Almache. Effect of a Black Garlic Extract Combined with Ascorbic Acid on the Colour and Lipid Oxidative Stability of Patties. Universidad Autónoma de Chihuahua.

MLA (9th ed.) Citation

Fernández-Valladares, Nuria Fernández, et al. Effect of a Black Garlic Extract Combined with Ascorbic Acid on the Colour and Lipid Oxidative Stability of Patties. Universidad Autónoma de Chihuahua.