Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation.

MLA

León Madrazo, Anaí, and Maira Rubi Segura Campos. “Antibacterial Properties of Peptides from Chia (Salvia Hispanica L.) Applied to Pork Meat Preservation.” Journal of Food Science, vol. 88, no. 10, Oct. 2023, pp. 4194–217. EBSCOhost, https://doi.org/10.1111/1750-3841.16754.

APA

León Madrazo, A., & Segura Campos, M. R. (2023). Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation. Journal of Food Science, 88(10), 4194–4217. https://doi.org/10.1111/1750-3841.16754

Chicago

León Madrazo, Anaí, and Maira Rubi Segura Campos. 2023. “Antibacterial Properties of Peptides from Chia (Salvia Hispanica L.) Applied to Pork Meat Preservation.” Journal of Food Science 88 (10): 4194–4217. doi:10.1111/1750-3841.16754.