Santarelli, V.; Neri, L.; Carbone, K.; Macchioni, V.; Pittia, P.
Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity. Plants 2022, 11, 41.
https://doi.org/10.3390/plants11010041
AMA Style
Santarelli V, Neri L, Carbone K, Macchioni V, Pittia P.
Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity. Plants. 2022; 11(1):41.
https://doi.org/10.3390/plants11010041
Chicago/Turabian Style
Santarelli, Veronica, Lilia Neri, Katya Carbone, Valentina Macchioni, and Paola Pittia.
2022. "Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity" Plants 11, no. 1: 41.
https://doi.org/10.3390/plants11010041
APA Style
Santarelli, V., Neri, L., Carbone, K., Macchioni, V., & Pittia, P.
(2022). Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity. Plants, 11(1), 41.
https://doi.org/10.3390/plants11010041