Litrenta, F.; Cincotta, F.; Russo, N.; Cavallo, C.; Caggia, C.; Amato, A.; Lopreiato, V.; Merlino, M.; Verzera, A.; Randazzo, C.L.;
et al. Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese. Foods 2024, 13, 3320.
https://doi.org/10.3390/foods13203320
AMA Style
Litrenta F, Cincotta F, Russo N, Cavallo C, Caggia C, Amato A, Lopreiato V, Merlino M, Verzera A, Randazzo CL,
et al. Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese. Foods. 2024; 13(20):3320.
https://doi.org/10.3390/foods13203320
Chicago/Turabian Style
Litrenta, Federica, Fabrizio Cincotta, Nunziatina Russo, Carmelo Cavallo, Cinzia Caggia, Annalisa Amato, Vincenzo Lopreiato, Maria Merlino, Antonella Verzera, Cinzia Lucia Randazzo,
and et al. 2024. "Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese" Foods 13, no. 20: 3320.
https://doi.org/10.3390/foods13203320
APA Style
Litrenta, F., Cincotta, F., Russo, N., Cavallo, C., Caggia, C., Amato, A., Lopreiato, V., Merlino, M., Verzera, A., Randazzo, C. L., & Liotta, L.
(2024). Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese. Foods, 13(20), 3320.
https://doi.org/10.3390/foods13203320
