Foligni, R.; Mannozzi, C.; Ismaiel, L.; Capelli, F.; Laurita, R.; Tappi, S.; Dalla Rosa, M.; Mozzon, M.
Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids. Foods 2022, 11, 419.
https://doi.org/10.3390/foods11030419
AMA Style
Foligni R, Mannozzi C, Ismaiel L, Capelli F, Laurita R, Tappi S, Dalla Rosa M, Mozzon M.
Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids. Foods. 2022; 11(3):419.
https://doi.org/10.3390/foods11030419
Chicago/Turabian Style
Foligni, Roberta, Cinzia Mannozzi, Lama Ismaiel, Filippo Capelli, Romolo Laurita, Silvia Tappi, Marco Dalla Rosa, and Massimo Mozzon.
2022. "Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids" Foods 11, no. 3: 419.
https://doi.org/10.3390/foods11030419
APA Style
Foligni, R., Mannozzi, C., Ismaiel, L., Capelli, F., Laurita, R., Tappi, S., Dalla Rosa, M., & Mozzon, M.
(2022). Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids. Foods, 11(3), 419.
https://doi.org/10.3390/foods11030419