Gannuscio, R.; Gifuni, G.; Maniaci, G.; Bongiorno, D.; Indelicato, S.; Lino, C.; Bilucaglia, M.; Fici, A.; Zito, M.; Russo, V.;
et al. Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS. Foods 2025, 14, 3334.
https://doi.org/10.3390/foods14193334
AMA Style
Gannuscio R, Gifuni G, Maniaci G, Bongiorno D, Indelicato S, Lino C, Bilucaglia M, Fici A, Zito M, Russo V,
et al. Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS. Foods. 2025; 14(19):3334.
https://doi.org/10.3390/foods14193334
Chicago/Turabian Style
Gannuscio, Riccardo, Giuseppina Gifuni, Giuseppe Maniaci, David Bongiorno, Serena Indelicato, Claudia Lino, Marco Bilucaglia, Alessandro Fici, Margherita Zito, Vincenzo Russo,
and et al. 2025. "Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS" Foods 14, no. 19: 3334.
https://doi.org/10.3390/foods14193334
APA Style
Gannuscio, R., Gifuni, G., Maniaci, G., Bongiorno, D., Indelicato, S., Lino, C., Bilucaglia, M., Fici, A., Zito, M., Russo, V., Todaro, M., & Avellone, G.
(2025). Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS. Foods, 14(19), 3334.
https://doi.org/10.3390/foods14193334
