Difonzo, G.; Squeo, G.; Calasso, M.; Pasqualone, A.; Caponio, F.
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract. Foods 2019, 8, 138.
https://doi.org/10.3390/foods8040138
AMA Style
Difonzo G, Squeo G, Calasso M, Pasqualone A, Caponio F.
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract. Foods. 2019; 8(4):138.
https://doi.org/10.3390/foods8040138
Chicago/Turabian Style
Difonzo, Graziana, Giacomo Squeo, Maria Calasso, Antonella Pasqualone, and Francesco Caponio.
2019. "Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract" Foods 8, no. 4: 138.
https://doi.org/10.3390/foods8040138
APA Style
Difonzo, G., Squeo, G., Calasso, M., Pasqualone, A., & Caponio, F.
(2019). Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract. Foods, 8(4), 138.
https://doi.org/10.3390/foods8040138