Corona, O.; Cinquanta, L.; Li Citra, C.; Mazza, F.; Ferrantelli, V.; Cammilleri, G.; Marconi, E.; Cuomo, F.; Messia, M.C.
Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times. Foods 2023, 12, 126.
https://doi.org/10.3390/foods12010126
AMA Style
Corona O, Cinquanta L, Li Citra C, Mazza F, Ferrantelli V, Cammilleri G, Marconi E, Cuomo F, Messia MC.
Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times. Foods. 2023; 12(1):126.
https://doi.org/10.3390/foods12010126
Chicago/Turabian Style
Corona, Onofrio, Luciano Cinquanta, Caterina Li Citra, Francesca Mazza, Vincenzo Ferrantelli, Gaetano Cammilleri, Emanuele Marconi, Francesca Cuomo, and Maria Cristina Messia.
2023. "Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times" Foods 12, no. 1: 126.
https://doi.org/10.3390/foods12010126
APA Style
Corona, O., Cinquanta, L., Li Citra, C., Mazza, F., Ferrantelli, V., Cammilleri, G., Marconi, E., Cuomo, F., & Messia, M. C.
(2023). Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times. Foods, 12(1), 126.
https://doi.org/10.3390/foods12010126
