Santi, F.; Zulli, R.; Lincetti, E.; Zambon, A.; Spilimbergo, S.
Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat. Foods 2023, 12, 1786.
https://doi.org/10.3390/foods12091786
AMA Style
Santi F, Zulli R, Lincetti E, Zambon A, Spilimbergo S.
Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat. Foods. 2023; 12(9):1786.
https://doi.org/10.3390/foods12091786
Chicago/Turabian Style
Santi, Fabio, Riccardo Zulli, Elisa Lincetti, Alessandro Zambon, and Sara Spilimbergo.
2023. "Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat" Foods 12, no. 9: 1786.
https://doi.org/10.3390/foods12091786
APA Style
Santi, F., Zulli, R., Lincetti, E., Zambon, A., & Spilimbergo, S.
(2023). Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat. Foods, 12(9), 1786.
https://doi.org/10.3390/foods12091786