Bennato, F.;                     Martino, C.;                     Ianni, A.;                     Giannone, C.;                     Martino, G.    
        Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability. Foods 2023, 12, 1257.
    https://doi.org/10.3390/foods12061257
    AMA Style
    
                                Bennato F,                                 Martino C,                                 Ianni A,                                 Giannone C,                                 Martino G.        
                Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability. Foods. 2023; 12(6):1257.
        https://doi.org/10.3390/foods12061257
    
    Chicago/Turabian Style
    
                                Bennato, Francesca,                                 Camillo Martino,                                 Andrea Ianni,                                 Claudia Giannone,                                 and Giuseppe Martino.        
                2023. "Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability" Foods 12, no. 6: 1257.
        https://doi.org/10.3390/foods12061257
    
    APA Style
    
                                Bennato, F.,                                 Martino, C.,                                 Ianni, A.,                                 Giannone, C.,                                 & Martino, G.        
        
        (2023). Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability. Foods, 12(6), 1257.
        https://doi.org/10.3390/foods12061257