Roppolo, P.; Buzzanca, C.; D’Amico, A.; Culmone, A.; Tinebra, I.; Passafiume, R.; Bonacci, S.; Farina, V.; Di Stefano, V.
Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders. Foods 2024, 13, 2402.
https://doi.org/10.3390/foods13152402
AMA Style
Roppolo P, Buzzanca C, D’Amico A, Culmone A, Tinebra I, Passafiume R, Bonacci S, Farina V, Di Stefano V.
Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders. Foods. 2024; 13(15):2402.
https://doi.org/10.3390/foods13152402
Chicago/Turabian Style
Roppolo, Pasquale, Carla Buzzanca, Angela D’Amico, Alessandra Culmone, Ilenia Tinebra, Roberta Passafiume, Sonia Bonacci, Vittorio Farina, and Vita Di Stefano.
2024. "Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders" Foods 13, no. 15: 2402.
https://doi.org/10.3390/foods13152402
APA Style
Roppolo, P., Buzzanca, C., D’Amico, A., Culmone, A., Tinebra, I., Passafiume, R., Bonacci, S., Farina, V., & Di Stefano, V.
(2024). Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders. Foods, 13(15), 2402.
https://doi.org/10.3390/foods13152402
