Fusaro, I.; Cavallini, D.; Giammarco, M.; Serio, A.; Mammi, L.M.E.; De Matos Vettori, J.; Lanzoni, L.; Formigoni, A.; Vignola, G.
Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers. Antioxidants 2022, 11, 827.
https://doi.org/10.3390/antiox11050827
AMA Style
Fusaro I, Cavallini D, Giammarco M, Serio A, Mammi LME, De Matos Vettori J, Lanzoni L, Formigoni A, Vignola G.
Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers. Antioxidants. 2022; 11(5):827.
https://doi.org/10.3390/antiox11050827
Chicago/Turabian Style
Fusaro, Isa, Damiano Cavallini, Melania Giammarco, Annalisa Serio, Ludovica M. E. Mammi, Julio De Matos Vettori, Lydia Lanzoni, Andrea Formigoni, and Giorgio Vignola.
2022. "Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers" Antioxidants 11, no. 5: 827.
https://doi.org/10.3390/antiox11050827
APA Style
Fusaro, I., Cavallini, D., Giammarco, M., Serio, A., Mammi, L. M. E., De Matos Vettori, J., Lanzoni, L., Formigoni, A., & Vignola, G.
(2022). Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers. Antioxidants, 11(5), 827.
https://doi.org/10.3390/antiox11050827