Conti, V.; Piccini, C.; Romi, M.; Salusti, P.; Cai, G.; Cantini, C.
Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion. Foods 2023, 12, 3540.
https://doi.org/10.3390/foods12193540
AMA Style
Conti V, Piccini C, Romi M, Salusti P, Cai G, Cantini C.
Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion. Foods. 2023; 12(19):3540.
https://doi.org/10.3390/foods12193540
Chicago/Turabian Style
Conti, Veronica, Chiara Piccini, Marco Romi, Patrizia Salusti, Giampiero Cai, and Claudio Cantini.
2023. "Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion" Foods 12, no. 19: 3540.
https://doi.org/10.3390/foods12193540
APA Style
Conti, V., Piccini, C., Romi, M., Salusti, P., Cai, G., & Cantini, C.
(2023). Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion. Foods, 12(19), 3540.
https://doi.org/10.3390/foods12193540