Morelli, C.F.; Cutignano, A.; Speranza, G.; Abbamondi, G.R.; Rabuffetti, M.; Iodice, C.; De Prisco, R.; Tommonaro, G.
Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities. Biomolecules 2023, 13, 117.
https://doi.org/10.3390/biom13010117
AMA Style
Morelli CF, Cutignano A, Speranza G, Abbamondi GR, Rabuffetti M, Iodice C, De Prisco R, Tommonaro G.
Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities. Biomolecules. 2023; 13(1):117.
https://doi.org/10.3390/biom13010117
Chicago/Turabian Style
Morelli, Carlo Francesco, Adele Cutignano, Giovanna Speranza, Gennaro Roberto Abbamondi, Marco Rabuffetti, Carmine Iodice, Rocco De Prisco, and Giuseppina Tommonaro.
2023. "Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities" Biomolecules 13, no. 1: 117.
https://doi.org/10.3390/biom13010117
APA Style
Morelli, C. F., Cutignano, A., Speranza, G., Abbamondi, G. R., Rabuffetti, M., Iodice, C., De Prisco, R., & Tommonaro, G.
(2023). Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities. Biomolecules, 13(1), 117.
https://doi.org/10.3390/biom13010117