Santillo, A.; Ciliberti, M.G.; Caroprese, M.; Sevi, A.; Albenzio, M.
Fatty Acids Profile and Consumers’ Preferences of Pecorino Cheese Manufactured from Milk of Sheep Supplemented with Flaxseed and Ascophyllum nodosum. Foods 2024, 13, 2165.
https://doi.org/10.3390/foods13142165
AMA Style
Santillo A, Ciliberti MG, Caroprese M, Sevi A, Albenzio M.
Fatty Acids Profile and Consumers’ Preferences of Pecorino Cheese Manufactured from Milk of Sheep Supplemented with Flaxseed and Ascophyllum nodosum. Foods. 2024; 13(14):2165.
https://doi.org/10.3390/foods13142165
Chicago/Turabian Style
Santillo, Antonella, Maria Giovanna Ciliberti, Mariangela Caroprese, Agostino Sevi, and Marzia Albenzio.
2024. "Fatty Acids Profile and Consumers’ Preferences of Pecorino Cheese Manufactured from Milk of Sheep Supplemented with Flaxseed and Ascophyllum nodosum" Foods 13, no. 14: 2165.
https://doi.org/10.3390/foods13142165
APA Style
Santillo, A., Ciliberti, M. G., Caroprese, M., Sevi, A., & Albenzio, M.
(2024). Fatty Acids Profile and Consumers’ Preferences of Pecorino Cheese Manufactured from Milk of Sheep Supplemented with Flaxseed and Ascophyllum nodosum. Foods, 13(14), 2165.
https://doi.org/10.3390/foods13142165