Foti, P.;                     Pino, A.;                     Romeo, F.V.;                     Vaccalluzzo, A.;                     Caggia, C.;                     Randazzo, C.L.    
        Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed. Microorganisms 2022, 10, 237.
    https://doi.org/10.3390/microorganisms10020237
    AMA Style
    
                                Foti P,                                 Pino A,                                 Romeo FV,                                 Vaccalluzzo A,                                 Caggia C,                                 Randazzo CL.        
                Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed. Microorganisms. 2022; 10(2):237.
        https://doi.org/10.3390/microorganisms10020237
    
    Chicago/Turabian Style
    
                                Foti, Paola,                                 Alessandra Pino,                                 Flora V. Romeo,                                 Amanda Vaccalluzzo,                                 Cinzia Caggia,                                 and Cinzia L. Randazzo.        
                2022. "Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed" Microorganisms 10, no. 2: 237.
        https://doi.org/10.3390/microorganisms10020237
    
    APA Style
    
                                Foti, P.,                                 Pino, A.,                                 Romeo, F. V.,                                 Vaccalluzzo, A.,                                 Caggia, C.,                                 & Randazzo, C. L.        
        
        (2022). Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed. Microorganisms, 10(2), 237.
        https://doi.org/10.3390/microorganisms10020237