The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup.

MLA

Serrano, Carmo, et al. “The Influence of Salt Reduction with Encapsulated Oleoresins on the Quality of Mayonnaise, Mustard, and Ketchup.” Frontiers in Nutrition, Oct. 2024, pp. 1–10. EBSCOhost, https://doi.org/10.3389/fnut.2024.1456319.

APA

Serrano, C., Sapata, M., Castelo-Branco, D., Tasso, A., Marques, A., Viegas, C., Figueira, D., & Komora, N. (2024). The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup. Frontiers in Nutrition, 1–10. https://doi.org/10.3389/fnut.2024.1456319

Chicago

Serrano, Carmo, Margarida Sapata, Diogo Castelo-Branco, Ana Tasso, António Marques, Cláudia Viegas, Diogo Figueira, and Norton Komora. 2024. “The Influence of Salt Reduction with Encapsulated Oleoresins on the Quality of Mayonnaise, Mustard, and Ketchup.” Frontiers in Nutrition, October, 1–10. doi:10.3389/fnut.2024.1456319.