Lazzarini, C.; Tura, M.; Mandrioli, M.; Setti, M.; Mokhtari, N.; Ait Elkassia, A.; Barbieri, S.; Valli, E.; Bendini, A.; Gallina Toschi, T.
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products. Foods 2025, 14, 687.
https://doi.org/10.3390/foods14040687
AMA Style
Lazzarini C, Tura M, Mandrioli M, Setti M, Mokhtari N, Ait Elkassia A, Barbieri S, Valli E, Bendini A, Gallina Toschi T.
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products. Foods. 2025; 14(4):687.
https://doi.org/10.3390/foods14040687
Chicago/Turabian Style
Lazzarini, Celeste, Matilde Tura, Mara Mandrioli, Marco Setti, Noureddine Mokhtari, Abdelaziz Ait Elkassia, Sara Barbieri, Enrico Valli, Alessandra Bendini, and Tullia Gallina Toschi.
2025. "Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products" Foods 14, no. 4: 687.
https://doi.org/10.3390/foods14040687
APA Style
Lazzarini, C., Tura, M., Mandrioli, M., Setti, M., Mokhtari, N., Ait Elkassia, A., Barbieri, S., Valli, E., Bendini, A., & Gallina Toschi, T.
(2025). Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products. Foods, 14(4), 687.
https://doi.org/10.3390/foods14040687
