Cita APA (7th ed.)
Dilek, N. M. (Oct 1, 2025). Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking. Food Science & Nutrition. https://doi.org/10.1002/fsn3.70919
Cita Chicago (17th ed.)
Dilek, Nazik Meziyet. "Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking." Food Science & Nutrition Oct 1, 2025. https://doi.org/10.1002/fsn3.70919.
Cita MLA (9th ed.)
Dilek, Nazik Meziyet. "Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking." Food Science & Nutrition, Oct 1, 2025, https://doi.org/10.1002/fsn3.70919.
Atenció: Aquestes cites poden no estar 100% correctes.