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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

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

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