Flamminii, F.;                     Di Mattia, C.D.;                     Sacchetti, G.;                     Neri, L.;                     Mastrocola, D.;                     Pittia, P.    
        Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts. Foods 2020, 9, 997.
    https://doi.org/10.3390/foods9080997
    AMA Style
    
                                Flamminii F,                                 Di Mattia CD,                                 Sacchetti G,                                 Neri L,                                 Mastrocola D,                                 Pittia P.        
                Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts. Foods. 2020; 9(8):997.
        https://doi.org/10.3390/foods9080997
    
    Chicago/Turabian Style
    
                                Flamminii, Federica,                                 Carla Daniela Di Mattia,                                 Giampiero Sacchetti,                                 Lilia Neri,                                 Dino Mastrocola,                                 and Paola Pittia.        
                2020. "Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts" Foods 9, no. 8: 997.
        https://doi.org/10.3390/foods9080997
    
    APA Style
    
                                Flamminii, F.,                                 Di Mattia, C. D.,                                 Sacchetti, G.,                                 Neri, L.,                                 Mastrocola, D.,                                 & Pittia, P.        
        
        (2020). Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts. Foods, 9(8), 997.
        https://doi.org/10.3390/foods9080997