Amoriello, T.; Mellara, F.; Ruggeri, S.; Ciorba, R.; Ceccarelli, D.; Ciccoritti, R.
Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project. Sustainability 2022, 14, 14778.
https://doi.org/10.3390/su142214778
AMA Style
Amoriello T, Mellara F, Ruggeri S, Ciorba R, Ceccarelli D, Ciccoritti R.
Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project. Sustainability. 2022; 14(22):14778.
https://doi.org/10.3390/su142214778
Chicago/Turabian Style
Amoriello, Tiziana, Francesco Mellara, Stefania Ruggeri, Roberto Ciorba, Danilo Ceccarelli, and Roberto Ciccoritti.
2022. "Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project" Sustainability 14, no. 22: 14778.
https://doi.org/10.3390/su142214778
APA Style
Amoriello, T., Mellara, F., Ruggeri, S., Ciorba, R., Ceccarelli, D., & Ciccoritti, R.
(2022). Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project. Sustainability, 14(22), 14778.
https://doi.org/10.3390/su142214778