Matacena, R.; Zenga, M.; D’Addario, M.; Mari, S.; Labra, M.
COVID-19 as an Opportunity for a Healthy-Sustainable Food Transition. An Analysis of Dietary Transformations during the First Italian Lockdown. Sustainability 2021, 13, 5661.
https://doi.org/10.3390/su13105661
AMA Style
Matacena R, Zenga M, D’Addario M, Mari S, Labra M.
COVID-19 as an Opportunity for a Healthy-Sustainable Food Transition. An Analysis of Dietary Transformations during the First Italian Lockdown. Sustainability. 2021; 13(10):5661.
https://doi.org/10.3390/su13105661
Chicago/Turabian Style
Matacena, Raffaele, Mariangela Zenga, Marco D’Addario, Silvia Mari, and Massimo Labra.
2021. "COVID-19 as an Opportunity for a Healthy-Sustainable Food Transition. An Analysis of Dietary Transformations during the First Italian Lockdown" Sustainability 13, no. 10: 5661.
https://doi.org/10.3390/su13105661
APA Style
Matacena, R., Zenga, M., D’Addario, M., Mari, S., & Labra, M.
(2021). COVID-19 as an Opportunity for a Healthy-Sustainable Food Transition. An Analysis of Dietary Transformations during the First Italian Lockdown. Sustainability, 13(10), 5661.
https://doi.org/10.3390/su13105661