Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef.

MLA

Van Buren, Jessie B., et al. “Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef.” Foods (Basel, Switzerland), vol. 13, no. 10, May 2024. EBSCOhost, https://doi.org/10.3390/foods13101476.

APA

Van Buren, J. B., Epperson, B., Jepsen, S., Heimbuch, M., Oliver, K., Nasados, J., Bass, P. D., & Colle, M. J. (2024). Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef. Foods (Basel, Switzerland), 13(10). https://doi.org/10.3390/foods13101476

Chicago

Van Buren, Jessie B, Brooklyn Epperson, Sierra Jepsen, Mikayla Heimbuch, Kayleen Oliver, James Nasados, Phillip D Bass, and Michael J Colle. 2024. “Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef.” Foods (Basel, Switzerland) 13 (10). doi:10.3390/foods13101476.