High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón").

MLA

Carrapiso, Ana Isabel, et al. “High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (‘Salchichón’).” Foods, vol. 13, no. 5, Mar. 2024, p. 687. EBSCOhost, https://doi.org/10.3390/foods13050687.

APA

Carrapiso, A. I., Martín-Mateos, M. J., D’Arrigo, M., Delgado-Adámez, J., Saraiva, J. A., & Ramírez-Bernabé, M. R. (2024). High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”). Foods, 13(5), 687. https://doi.org/10.3390/foods13050687

Chicago

Carrapiso, Ana Isabel, María Jesús Martín-Mateos, Matilde D’Arrigo, Jonathan Delgado-Adámez, Jorge Alexandre Saraiva, and María Rosario Ramírez-Bernabé. 2024. “High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (‘Salchichón’).” Foods 13 (5): 687. doi:10.3390/foods13050687.