Custureri, I.M.G.; Sicari, V.; Loizzo, M.R.; Tundis, R.; Soria, A.C.; Giuffrè, A.M.
Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage. Foods 2023, 12, 3822.
https://doi.org/10.3390/foods12203822
AMA Style
Custureri IMG, Sicari V, Loizzo MR, Tundis R, Soria AC, Giuffrè AM.
Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage. Foods. 2023; 12(20):3822.
https://doi.org/10.3390/foods12203822
Chicago/Turabian Style
Custureri, Irene Maria Grazia, Vincenzo Sicari, Monica Rosa Loizzo, Rosa Tundis, Ana Cristina Soria, and Angelo Maria Giuffrè.
2023. "Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage" Foods 12, no. 20: 3822.
https://doi.org/10.3390/foods12203822
APA Style
Custureri, I. M. G., Sicari, V., Loizzo, M. R., Tundis, R., Soria, A. C., & Giuffrè, A. M.
(2023). Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage. Foods, 12(20), 3822.
https://doi.org/10.3390/foods12203822