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Fracassetti D, Vigentini I, Lo Faro AFF, De Nisi P, Foschino R, Tirelli A, Orioli M, Iriti M. Assessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS Methods. Foods. 2019; 8(3):99. https://doi.org/10.3390/foods8030099

Fracassetti, Daniela, Ileana Vigentini, Alfredo Fabrizio Francesco Lo Faro, Patrizia De Nisi, Roberto Foschino, Antonio Tirelli, Marica Orioli, and Marcello Iriti. 2019. "Assessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS Methods" Foods 8, no. 3: 99. https://doi.org/10.3390/foods8030099

Fracassetti, D., Vigentini, I., Lo Faro, A. F. F., De Nisi, P., Foschino, R., Tirelli, A., Orioli, M., & Iriti, M. (2019). Assessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS Methods. Foods, 8(3), 99. https://doi.org/10.3390/foods8030099