Ismaiel, L.;                     Rizzo, V.;                     Di Mattia, C.;                     Fanesi, B.;                     Lucci, P.;                     D’Alessio, G.;                     Pacetti, D.;                     Pittia, P.    
        Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability. Foods 2025, 14, 60.
    https://doi.org/10.3390/foods14010060
    AMA Style
    
                                Ismaiel L,                                 Rizzo V,                                 Di Mattia C,                                 Fanesi B,                                 Lucci P,                                 D’Alessio G,                                 Pacetti D,                                 Pittia P.        
                Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability. Foods. 2025; 14(1):60.
        https://doi.org/10.3390/foods14010060
    
    Chicago/Turabian Style
    
                                Ismaiel, Lama,                                 Valeria Rizzo,                                 Carla Di Mattia,                                 Benedetta Fanesi,                                 Paolo Lucci,                                 Giulia D’Alessio,                                 Deborah Pacetti,                                 and Paola Pittia.        
                2025. "Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability" Foods 14, no. 1: 60.
        https://doi.org/10.3390/foods14010060
    
    APA Style
    
                                Ismaiel, L.,                                 Rizzo, V.,                                 Di Mattia, C.,                                 Fanesi, B.,                                 Lucci, P.,                                 D’Alessio, G.,                                 Pacetti, D.,                                 & Pittia, P.        
        
        (2025). Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability. Foods, 14(1), 60.
        https://doi.org/10.3390/foods14010060