1H NMR study of the changes in brine- and dry-salted sea bass lipids under thermo-oxidative conditions: Both salting methods reduce oxidative stability.

MLA

Vidal, Natalia P., et al. “1H NMR Study of the Changes in Brine- and Dry-Salted Sea Bass Lipids under Thermo-Oxidative Conditions: Both Salting Methods Reduce Oxidative Stability.” European Journal of Lipid Science & Technology, vol. 117, no. 4, Apr. 2015, pp. 440–49. EBSCOhost, https://doi.org/10.1002/ejlt.201400329.

APA

Vidal, N. P., Goicoechea, E., Manzanos, M. J., & Guillén, M. D. (2015). 1H NMR study of the changes in brine- and dry-salted sea bass lipids under thermo-oxidative conditions: Both salting methods reduce oxidative stability. European Journal of Lipid Science & Technology, 117(4), 440–449. https://doi.org/10.1002/ejlt.201400329

Chicago

Vidal, Natalia P., Encarnación Goicoechea, María J. Manzanos, and María D. Guillén. 2015. “1H NMR Study of the Changes in Brine- and Dry-Salted Sea Bass Lipids under Thermo-Oxidative Conditions: Both Salting Methods Reduce Oxidative Stability.” European Journal of Lipid Science & Technology 117 (4): 440–49. doi:10.1002/ejlt.201400329.