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Durazzo A, Lucarini M, Santini A, Camilli E, Gabrielli P, Marconi S, Lisciani S, Aguzzi A, Gambelli L, Novellino E, et al. Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes. Molecules. 2019; 24(8):1543. https://doi.org/10.3390/molecules24081543

Durazzo, Alessandra, Massimo Lucarini, Antonello Santini, Emanuela Camilli, Paolo Gabrielli, Stefania Marconi, Silvia Lisciani, Altero Aguzzi, Loretta Gambelli, Ettore Novellino, and et al. 2019. "Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes" Molecules 24, no. 8: 1543. https://doi.org/10.3390/molecules24081543

Durazzo, A., Lucarini, M., Santini, A., Camilli, E., Gabrielli, P., Marconi, S., Lisciani, S., Aguzzi, A., Gambelli, L., Novellino, E., & Marletta, L. (2019). Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes. Molecules, 24(8), 1543. https://doi.org/10.3390/molecules24081543