APA (7th ed.) Citation

MA, d. A., E, S. V., JS, d. S. P., J, P., CJ, C., MA, S., & S, F. (2019). Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379]. Food research international (Ottawa, Ont.), 123, 810. https://doi.org/10.1016/j.foodres.2019.05.036

Chicago Style (17th ed.) Citation

MA, de Almeida, Saldaña Villa E, da Silva Pinto JS, Palacios J, Contreras-Castillo CJ, Sentandreu MA, and Fadda S. "Corrigendum to "A Peptidomic Approach of Meat Protein Degradation in a Low-sodium Fermented Sausage Model Using Autochthonous Starter Cultures" [Food Research International 109 (2018), 368-379]." Food Research International (Ottawa, Ont.) 123 (2019): 810. https://doi.org/10.1016/j.foodres.2019.05.036.

MLA (9th ed.) Citation

MA, de Almeida, et al. "Corrigendum to "A Peptidomic Approach of Meat Protein Degradation in a Low-sodium Fermented Sausage Model Using Autochthonous Starter Cultures" [Food Research International 109 (2018), 368-379]." Food Research International (Ottawa, Ont.), vol. 123, 2019, p. 810, https://doi.org/10.1016/j.foodres.2019.05.036.