Tardiolo, G.; Di Salvo, E.; Tringali, S.; Bartolomeo, G.; Genovese, C.; Furfaro, M.E.; Sutera, A.M.; Virga, A.N.; Cicero, N.; Zumbo, A.
Ripening-Associated Changes in Fatty Acid Composition and Nutritional Indices in Caciocavallo Silano PDO Cheese. Foods 2025, 14, 1566.
https://doi.org/10.3390/foods14091566
AMA Style
Tardiolo G, Di Salvo E, Tringali S, Bartolomeo G, Genovese C, Furfaro ME, Sutera AM, Virga AN, Cicero N, Zumbo A.
Ripening-Associated Changes in Fatty Acid Composition and Nutritional Indices in Caciocavallo Silano PDO Cheese. Foods. 2025; 14(9):1566.
https://doi.org/10.3390/foods14091566
Chicago/Turabian Style
Tardiolo, Giuseppe, Eleonora Di Salvo, Simona Tringali, Giovanni Bartolomeo, Claudia Genovese, Maria Elena Furfaro, Anna Maria Sutera, Antonino Nazareno Virga, Nicola Cicero, and Alessandro Zumbo.
2025. "Ripening-Associated Changes in Fatty Acid Composition and Nutritional Indices in Caciocavallo Silano PDO Cheese" Foods 14, no. 9: 1566.
https://doi.org/10.3390/foods14091566
APA Style
Tardiolo, G., Di Salvo, E., Tringali, S., Bartolomeo, G., Genovese, C., Furfaro, M. E., Sutera, A. M., Virga, A. N., Cicero, N., & Zumbo, A.
(2025). Ripening-Associated Changes in Fatty Acid Composition and Nutritional Indices in Caciocavallo Silano PDO Cheese. Foods, 14(9), 1566.
https://doi.org/10.3390/foods14091566