Sgarro, M.F.; Maggiolino, A.; Pateiro, M.; DomÃnguez, R.; Iannaccone, F.; De Palo, P.; Lorenzo, J.M.
Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids. Animals 2022, 12, 139.
https://doi.org/10.3390/ani12020139
AMA Style
Sgarro MF, Maggiolino A, Pateiro M, DomÃnguez R, Iannaccone F, De Palo P, Lorenzo JM.
Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids. Animals. 2022; 12(2):139.
https://doi.org/10.3390/ani12020139
Chicago/Turabian Style
Sgarro, Maria Federica, Aristide Maggiolino, Mirian Pateiro, Rubén DomÃnguez, Francesco Iannaccone, Pasquale De Palo, and José M. Lorenzo.
2022. "Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids" Animals 12, no. 2: 139.
https://doi.org/10.3390/ani12020139
APA Style
Sgarro, M. F., Maggiolino, A., Pateiro, M., DomÃnguez, R., Iannaccone, F., De Palo, P., & Lorenzo, J. M.
(2022). Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids. Animals, 12(2), 139.
https://doi.org/10.3390/ani12020139