Mercatante, D.; Balzan, S.; Esposto, S.; Barbieri, S.; Fontana, F.; Fasolato, L.; Rosa, V.D.; Servili, M.; Taticchi, A.; Novelli, E.;
et al. Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham. Antioxidants 2025, 14, 1124.
https://doi.org/10.3390/antiox14091124
AMA Style
Mercatante D, Balzan S, Esposto S, Barbieri S, Fontana F, Fasolato L, Rosa VD, Servili M, Taticchi A, Novelli E,
et al. Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham. Antioxidants. 2025; 14(9):1124.
https://doi.org/10.3390/antiox14091124
Chicago/Turabian Style
Mercatante, Dario, Stefania Balzan, Sonia Esposto, Sara Barbieri, Federico Fontana, Luca Fasolato, Vincenzo De Rosa, Maurizio Servili, Agnese Taticchi, Enrico Novelli,
and et al. 2025. "Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham" Antioxidants 14, no. 9: 1124.
https://doi.org/10.3390/antiox14091124
APA Style
Mercatante, D., Balzan, S., Esposto, S., Barbieri, S., Fontana, F., Fasolato, L., Rosa, V. D., Servili, M., Taticchi, A., Novelli, E., & Rodriguez-Estrada, M. T.
(2025). Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham. Antioxidants, 14(9), 1124.
https://doi.org/10.3390/antiox14091124
