Siroli, L.; Baldi, G.; Soglia, F.; Bukvicki, D.; Patrignani, F.; Petracci, M.; Lanciotti, R.
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin. Foods 2020, 9, 987.
https://doi.org/10.3390/foods9080987
AMA Style
Siroli L, Baldi G, Soglia F, Bukvicki D, Patrignani F, Petracci M, Lanciotti R.
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin. Foods. 2020; 9(8):987.
https://doi.org/10.3390/foods9080987
Chicago/Turabian Style
Siroli, Lorenzo, Giulia Baldi, Francesca Soglia, Danka Bukvicki, Francesca Patrignani, Massimiliano Petracci, and Rosalba Lanciotti.
2020. "Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin" Foods 9, no. 8: 987.
https://doi.org/10.3390/foods9080987
APA Style
Siroli, L., Baldi, G., Soglia, F., Bukvicki, D., Patrignani, F., Petracci, M., & Lanciotti, R.
(2020). Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin. Foods, 9(8), 987.
https://doi.org/10.3390/foods9080987