Ricciardi, E.F.; Pedros-Garrido, S.; Papoutsis, K.; Lyng, J.G.; Conte, A.; Del Nobile, M.A.
Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light. Foods 2020, 9, 580.
https://doi.org/10.3390/foods9050580
AMA Style
Ricciardi EF, Pedros-Garrido S, Papoutsis K, Lyng JG, Conte A, Del Nobile MA.
Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light. Foods. 2020; 9(5):580.
https://doi.org/10.3390/foods9050580
Chicago/Turabian Style
Ricciardi, Emilio Francesco, Selene Pedros-Garrido, Kostas Papoutsis, James G. Lyng, Amalia Conte, and Matteo A. Del Nobile.
2020. "Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light" Foods 9, no. 5: 580.
https://doi.org/10.3390/foods9050580
APA Style
Ricciardi, E. F., Pedros-Garrido, S., Papoutsis, K., Lyng, J. G., Conte, A., & Del Nobile, M. A.
(2020). Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light. Foods, 9(5), 580.
https://doi.org/10.3390/foods9050580