Dalle Zotte, A.; Volek, Z.; Cullere, M.; Pontalti, E.; Palumbo, B.
Effect of Camelina and Linseed Cake Supplementation on the Antioxidant and Amino Acid Contents, Oxidative Stability, Water Activity and Sensory Attributes of Tenebrio molitor Larvae. Foods 2026, 15, 787.
https://doi.org/10.3390/foods15040787
AMA Style
Dalle Zotte A, Volek Z, Cullere M, Pontalti E, Palumbo B.
Effect of Camelina and Linseed Cake Supplementation on the Antioxidant and Amino Acid Contents, Oxidative Stability, Water Activity and Sensory Attributes of Tenebrio molitor Larvae. Foods. 2026; 15(4):787.
https://doi.org/10.3390/foods15040787
Chicago/Turabian Style
Dalle Zotte, Antonella, Zdeněk Volek, Marco Cullere, Emanuele Pontalti, and Bianca Palumbo.
2026. "Effect of Camelina and Linseed Cake Supplementation on the Antioxidant and Amino Acid Contents, Oxidative Stability, Water Activity and Sensory Attributes of Tenebrio molitor Larvae" Foods 15, no. 4: 787.
https://doi.org/10.3390/foods15040787
APA Style
Dalle Zotte, A., Volek, Z., Cullere, M., Pontalti, E., & Palumbo, B.
(2026). Effect of Camelina and Linseed Cake Supplementation on the Antioxidant and Amino Acid Contents, Oxidative Stability, Water Activity and Sensory Attributes of Tenebrio molitor Larvae. Foods, 15(4), 787.
https://doi.org/10.3390/foods15040787
