Di Paolo, M.; Pelizzola, V.; De Luca, L.; Casalino, L.; Polizzi, G.; Povolo, M.; Marrone, R.
Effect of Technological Process and Temperature on Phospholipids in Buffalo Milk, Whey and Buttermilk. Foods 2025, 14, 2756.
https://doi.org/10.3390/foods14152756
AMA Style
Di Paolo M, Pelizzola V, De Luca L, Casalino L, Polizzi G, Povolo M, Marrone R.
Effect of Technological Process and Temperature on Phospholipids in Buffalo Milk, Whey and Buttermilk. Foods. 2025; 14(15):2756.
https://doi.org/10.3390/foods14152756
Chicago/Turabian Style
Di Paolo, Marika, Valeria Pelizzola, Lucia De Luca, Loriana Casalino, Giulia Polizzi, Milena Povolo, and Raffaele Marrone.
2025. "Effect of Technological Process and Temperature on Phospholipids in Buffalo Milk, Whey and Buttermilk" Foods 14, no. 15: 2756.
https://doi.org/10.3390/foods14152756
APA Style
Di Paolo, M., Pelizzola, V., De Luca, L., Casalino, L., Polizzi, G., Povolo, M., & Marrone, R.
(2025). Effect of Technological Process and Temperature on Phospholipids in Buffalo Milk, Whey and Buttermilk. Foods, 14(15), 2756.
https://doi.org/10.3390/foods14152756
