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Nartea A, Fanesi B, Falcone PM, Pacetti D, Frega NG, Lucci P. Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis). Antioxidants. 2021; 10(2):196. https://doi.org/10.3390/antiox10020196

Nartea, Ancuta, Benedetta Fanesi, Pasquale Massimiliano Falcone, Deborah Pacetti, Natale Giuseppe Frega, and Paolo Lucci. 2021. "Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)" Antioxidants 10, no. 2: 196. https://doi.org/10.3390/antiox10020196

Nartea, A., Fanesi, B., Falcone, P. M., Pacetti, D., Frega, N. G., & Lucci, P. (2021). Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis). Antioxidants, 10(2), 196. https://doi.org/10.3390/antiox10020196