Caponio, F.; Difonzo, G.; Squeo, G.; Fortunato, S.; Silletti, R.; Summo, C.; Paradiso, V.M.; Pasqualone, A.
Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods 2019, 8, 115.
https://doi.org/10.3390/foods8040115
AMA Style
Caponio F, Difonzo G, Squeo G, Fortunato S, Silletti R, Summo C, Paradiso VM, Pasqualone A.
Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods. 2019; 8(4):115.
https://doi.org/10.3390/foods8040115
Chicago/Turabian Style
Caponio, Francesco, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti, Carmine Summo, Vito M. Paradiso, and Antonella Pasqualone.
2019. "Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés" Foods 8, no. 4: 115.
https://doi.org/10.3390/foods8040115
APA Style
Caponio, F., Difonzo, G., Squeo, G., Fortunato, S., Silletti, R., Summo, C., Paradiso, V. M., & Pasqualone, A.
(2019). Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods, 8(4), 115.
https://doi.org/10.3390/foods8040115