Article Versions Notes

Pontieri P, Troisi J, Calcagnile M, Bean SR, Tilley M, Aramouni F, Boffa A, Pepe G, Campiglia P, Del Giudice F, et al. Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment. Foods. 2022; 11(3):436. https://doi.org/10.3390/foods11030436

Pontieri, Paola, Jacopo Troisi, Matteo Calcagnile, Scott R. Bean, Michael Tilley, Fadi Aramouni, Antonio Boffa, Giacomo Pepe, Pietro Campiglia, Fabio Del Giudice, and et al. 2022. "Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment" Foods 11, no. 3: 436. https://doi.org/10.3390/foods11030436

Pontieri, P., Troisi, J., Calcagnile, M., Bean, S. R., Tilley, M., Aramouni, F., Boffa, A., Pepe, G., Campiglia, P., Del Giudice, F., Chessa, A. L., Smolensky, D., Aletta, M., Alifano, P., & Del Giudice, L. (2022). Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment. Foods, 11(3), 436. https://doi.org/10.3390/foods11030436