Effects of pressure-based technologies on food lipids oxidation.

MLA

Ganjeh, Alireza Mousakhani, et al. “Effects of Pressure-Based Technologies on Food Lipids Oxidation.” Food Chemistry, vol. 461, Dec. 2024, p. 140768. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.140768.

APA

Ganjeh, A. M., Gomes, A., Barreira, M. J., Pinto, C. A., Casal, S., & Saraiva, J. A. (2024). Effects of pressure-based technologies on food lipids oxidation. Food Chemistry, 461, 140768. https://doi.org/10.1016/j.foodchem.2024.140768

Chicago

Ganjeh, Alireza Mousakhani, Alexandrina Gomes, Maria João Barreira, Carlos A Pinto, Susana Casal, and Jorge A Saraiva. 2024. “Effects of Pressure-Based Technologies on Food Lipids Oxidation.” Food Chemistry 461 (December): 140768. doi:10.1016/j.foodchem.2024.140768.