Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers.

MLA

Da Silva, Rita D. C. S., et al. “Synergistic Effects Evaluation of Jabuticaba and Strawberry Extracts on Oxidative Stability of Pork Burgers.” Meat Science, vol. 219, Jan. 2025, p. 109685. EBSCOhost, https://doi.org/10.1016/j.meatsci.2024.109685.

APA

Da Silva, R. D. C. S., Camponogara, J. A., Farias, C. A. A., Dos Reis, A. R., Dos Santos, B. A., Pinton, M. B., Corrêa, L. P., Campagnol, P. C. B., Dantas, G. A., Santos, R. C. V., Ballus, C. A., & Barcia, M. T. (2025). Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers. Meat Science, 219, 109685. https://doi.org/10.1016/j.meatsci.2024.109685

Chicago

Da Silva, Rita D C S, Juliana A Camponogara, Carla A A Farias, Andreara R Dos Reis, Bibiana A Dos Santos, Mariana B Pinton, Leticia P Corrêa, et al. 2025. “Synergistic Effects Evaluation of Jabuticaba and Strawberry Extracts on Oxidative Stability of Pork Burgers.” Meat Science 219 (January): 109685. doi:10.1016/j.meatsci.2024.109685.