ALVAREZ-PARRILLA, E. (2014). Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce). Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationALVAREZ-PARRILLA, Emilio. Antioxidant Activity and Prevention of Pork Meat Lipid Oxidation Using Traditional Mexican Condiments (pasilla Dry Pepper, Achiote, and Mole Sauce). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014.
MLA (9th ed.) CitationALVAREZ-PARRILLA, Emilio. Antioxidant Activity and Prevention of Pork Meat Lipid Oxidation Using Traditional Mexican Condiments (pasilla Dry Pepper, Achiote, and Mole Sauce). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014.
Warning: These citations may not always be 100% accurate.