Arienzo, A.; Murgia, L.; Fraudentali, I.; Gallo, V.; Angelini, R.; Antonini, G.
Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration. Foods 2020, 9, 1421.
https://doi.org/10.3390/foods9101421
AMA Style
Arienzo A, Murgia L, Fraudentali I, Gallo V, Angelini R, Antonini G.
Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration. Foods. 2020; 9(10):1421.
https://doi.org/10.3390/foods9101421
Chicago/Turabian Style
Arienzo, Alyexandra, Lorenza Murgia, Ilaria Fraudentali, Valentina Gallo, Riccardo Angelini, and Giovanni Antonini.
2020. "Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration" Foods 9, no. 10: 1421.
https://doi.org/10.3390/foods9101421
APA Style
Arienzo, A., Murgia, L., Fraudentali, I., Gallo, V., Angelini, R., & Antonini, G.
(2020). Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration. Foods, 9(10), 1421.
https://doi.org/10.3390/foods9101421