APA (7th ed.) Citation

Martínez, E., Rabadán, A., Álvarez-Ortí, M., Mitre, J., & Pardo, J. E. (2025). Fat reduction and lipid profile optimization in Spanish spreadable meat product using an oil-in-water emulsion. European Food Research & Technology, 251(6), 981. https://doi.org/10.1007/s00217-025-04682-5

Chicago Style (17th ed.) Citation

Martínez, Elena, Adrián Rabadán, Manuel Álvarez-Ortí, Jacqueline Mitre, and José Emilio Pardo. "Fat Reduction and Lipid Profile Optimization in Spanish Spreadable Meat Product Using an Oil-in-water Emulsion." European Food Research & Technology 251, no. 6 (2025): 981. https://doi.org/10.1007/s00217-025-04682-5.

MLA (9th ed.) Citation

Martínez, Elena, et al. "Fat Reduction and Lipid Profile Optimization in Spanish Spreadable Meat Product Using an Oil-in-water Emulsion." European Food Research & Technology, vol. 251, no. 6, 2025, p. 981, https://doi.org/10.1007/s00217-025-04682-5.