Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat.

MLA

Onopiuk, Anna, et al. “Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat.” Molecules, vol. 27, no. 1, Jan. 2022, p. 175. EBSCOhost, https://doi.org/10.3390/molecules27010175.

APA

Onopiuk, A., Kołodziejczak, K., Marcinkowska-Lesiak, M., Wojtasik-Kalinowska, I., Szpicer, A., Stelmasiak, A., & Poltorak, A. (2022). Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat. Molecules, 27(1), 175. https://doi.org/10.3390/molecules27010175

Chicago

Onopiuk, Anna, Klaudia Kołodziejczak, Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Arkadiusz Szpicer, Adrian Stelmasiak, and Andrzej Poltorak. 2022. “Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat.” Molecules 27 (1): 175. doi:10.3390/molecules27010175.