Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

MLA

Pedro Aredes Aredes-Fernández, et al. “Phenolic Compounds from Wine as Natural Preservatives of Fish Meat.” Food Technology and Biotechnology, vol. 51, no. 3, Jan. 2013, pp. 376–82. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.3ed32812f1d841d0abfa0f6d9a3716d4&authtype=sso&custid=ns315887.

APA

Pedro Aredes Aredes-Fernández, María Cristina Manca de Nadra, & María José Rodríguez-Vaquero. (2013). Phenolic Compounds from Wine as Natural Preservatives of Fish Meat. Food Technology and Biotechnology, 51(3), 376–382.

Chicago

Pedro Aredes Aredes-Fernández, María Cristina Manca de Nadra, and María José Rodríguez-Vaquero. 2013. “Phenolic Compounds from Wine as Natural Preservatives of Fish Meat.” Food Technology and Biotechnology 51 (3): 376–82. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.3ed32812f1d841d0abfa0f6d9a3716d4&authtype=sso&custid=ns315887.