Iaccarino Idelson, P.; Russo, O.; Iacone, R.; D’Elia, L.; Giacco, R.; Volpe, M.G.; Strazzullo, P.
A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects. Nutrients 2020, 12, 3533.
https://doi.org/10.3390/nu12113533
AMA Style
Iaccarino Idelson P, Russo O, Iacone R, D’Elia L, Giacco R, Volpe MG, Strazzullo P.
A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects. Nutrients. 2020; 12(11):3533.
https://doi.org/10.3390/nu12113533
Chicago/Turabian Style
Iaccarino Idelson, Paola, Ornella Russo, Roberto Iacone, Lanfranco D’Elia, Rosalba Giacco, Maria Grazie Volpe, and Pasquale Strazzullo.
2020. "A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects" Nutrients 12, no. 11: 3533.
https://doi.org/10.3390/nu12113533
APA Style
Iaccarino Idelson, P., Russo, O., Iacone, R., D’Elia, L., Giacco, R., Volpe, M. G., & Strazzullo, P.
(2020). A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects. Nutrients, 12(11), 3533.
https://doi.org/10.3390/nu12113533