PubAg

Main content area

MLA

Özogul, Fatih, et al. "Effect of Lavender and Lemon Balm Extracts On Fatty Acid Profile, Chemical Quality Parameters and Sensory Quality of Vacuum Packaged Anchovy (engraulis Encrasicolus) Fillets Under Refrigerated Condition." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 84, pp. 529-535. doi: 10.1016/j.lwt.2017.06.024

APA

Özogul, F., Tugce Aksun, E., Öztekin, R., & Lorenzo, J. M. (2017). Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 84, 529-535. doi: 10.1016/j.lwt.2017.06.024

Chicago

Özogul, Fatih, Elif Tugce Aksun, Rana Öztekin, and José M Lorenzo. "Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition" Lebensmittel-Wissenschaft + [i.e. und] Technologie 84, 1 (2017): 529-535. doi: 10.1016/j.lwt.2017.06.024