Nallan Chakravartula, S.S.; Moscetti, R.; Farinon, B.; Vinciguerra, V.; Merendino, N.; Bedini, G.; Neri, L.; Pittia, P.; Massantini, R.
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders. Foods 2021, 10, 1152.
https://doi.org/10.3390/foods10061152
AMA Style
Nallan Chakravartula SS, Moscetti R, Farinon B, Vinciguerra V, Merendino N, Bedini G, Neri L, Pittia P, Massantini R.
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders. Foods. 2021; 10(6):1152.
https://doi.org/10.3390/foods10061152
Chicago/Turabian Style
Nallan Chakravartula, Swathi Sirisha, Roberto Moscetti, Barbara Farinon, Vittorio Vinciguerra, Nicolò Merendino, Giacomo Bedini, Lilia Neri, Paola Pittia, and Riccardo Massantini.
2021. "Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders" Foods 10, no. 6: 1152.
https://doi.org/10.3390/foods10061152
APA Style
Nallan Chakravartula, S. S., Moscetti, R., Farinon, B., Vinciguerra, V., Merendino, N., Bedini, G., Neri, L., Pittia, P., & Massantini, R.
(2021). Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders. Foods, 10(6), 1152.
https://doi.org/10.3390/foods10061152
