PubAg

Main content area

MLA

Anjos, Ofélia, et al. "Bee Pollen As a Natural Antioxidant Source to Prevent Lipid Oxidation In Black Pudding." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 111, pp. 869-875. doi: 10.1016/j.lwt.2019.05.105

APA

Anjos, O., Fernandes, R., Cardoso, S. M, Delgado, T., Farinha, N., Paula, V., Estevinho, L. M, & Carpes, S. T. (2019). Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 111, 869-875. doi: 10.1016/j.lwt.2019.05.105

Chicago

Anjos, Ofélia, Rodrigo Fernandes, Susana M Cardoso, Teresa Delgado, Nelson Farinha, Vanessa Paula, Letícia M Estevinho, and Solange T Carpes. "Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding" Lebensmittel-Wissenschaft + [i.e. und] Technologie 111, 1 (2019): 869-875. doi: 10.1016/j.lwt.2019.05.105