Gaglio, R.; Restivo, I.; Barbera, M.; Barbaccia, P.; Ponte, M.; Tesoriere, L.; Bonanno, A.; Attanzio, A.; Di Grigoli, A.; Francesca, N.;
et al. Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition. Antioxidants 2021, 10, 306.
https://doi.org/10.3390/antiox10020306
AMA Style
Gaglio R, Restivo I, Barbera M, Barbaccia P, Ponte M, Tesoriere L, Bonanno A, Attanzio A, Di Grigoli A, Francesca N,
et al. Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition. Antioxidants. 2021; 10(2):306.
https://doi.org/10.3390/antiox10020306
Chicago/Turabian Style
Gaglio, Raimondo, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, Alessandro Attanzio, Antonino Di Grigoli, Nicola Francesca,
and et al. 2021. "Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition" Antioxidants 10, no. 2: 306.
https://doi.org/10.3390/antiox10020306
APA Style
Gaglio, R., Restivo, I., Barbera, M., Barbaccia, P., Ponte, M., Tesoriere, L., Bonanno, A., Attanzio, A., Di Grigoli, A., Francesca, N., Moschetti, G., & Settanni, L.
(2021). Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition. Antioxidants, 10(2), 306.
https://doi.org/10.3390/antiox10020306
