Article Versions Notes

Di Trana A, Di Rosa AR, Addis M, Fiori M, Di Grigoli A, Morittu VM, Spina AA, Claps S, Chiofalo V, Licitra G, et al. The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index. Animals. 2022; 12(2):199. https://doi.org/10.3390/ani12020199

Di Trana, Adriana, Ambra Rita Di Rosa, Margherita Addis, Myriam Fiori, Antonino Di Grigoli, Valeria Maria Morittu, Anna Antonella Spina, Salvatore Claps, Vincenzo Chiofalo, Giuseppe Licitra, and et al. 2022. "The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index" Animals 12, no. 2: 199. https://doi.org/10.3390/ani12020199

Di Trana, A., Di Rosa, A. R., Addis, M., Fiori, M., Di Grigoli, A., Morittu, V. M., Spina, A. A., Claps, S., Chiofalo, V., Licitra, G., & Todaro, M. (2022). The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index. Animals, 12(2), 199. https://doi.org/10.3390/ani12020199