Maggiolino, A.; Lorenzo, J.M.; Centoducati, G.; DomÃnguez, R.; Dinardo, F.R.; Marino, R.; Malva, A.d.; Bragaglio, A.; De Palo, P.
How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat. Animals 2020, 10, 2126.
https://doi.org/10.3390/ani10112126
AMA Style
Maggiolino A, Lorenzo JM, Centoducati G, DomÃnguez R, Dinardo FR, Marino R, Malva Ad, Bragaglio A, De Palo P.
How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat. Animals. 2020; 10(11):2126.
https://doi.org/10.3390/ani10112126
Chicago/Turabian Style
Maggiolino, Aristide, José Manuel Lorenzo, Gerardo Centoducati, Rubén DomÃnguez, Francesca Rita Dinardo, Rosaria Marino, Antonella della Malva, Andrea Bragaglio, and Pasquale De Palo.
2020. "How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat" Animals 10, no. 11: 2126.
https://doi.org/10.3390/ani10112126
APA Style
Maggiolino, A., Lorenzo, J. M., Centoducati, G., DomÃnguez, R., Dinardo, F. R., Marino, R., Malva, A. d., Bragaglio, A., & De Palo, P.
(2020). How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat. Animals, 10(11), 2126.
https://doi.org/10.3390/ani10112126
