Rubino, F.M.; Dei Cas, M.; Bignotto, M.; Ghidoni, R.; Iriti, M.; Paroni, R.
Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry. Foods 2020, 9, 110.
https://doi.org/10.3390/foods9020110
AMA Style
Rubino FM, Dei Cas M, Bignotto M, Ghidoni R, Iriti M, Paroni R.
Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry. Foods. 2020; 9(2):110.
https://doi.org/10.3390/foods9020110
Chicago/Turabian Style
Rubino, Federico Maria, Michele Dei Cas, Monica Bignotto, Riccardo Ghidoni, Marcello Iriti, and Rita Paroni.
2020. "Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry" Foods 9, no. 2: 110.
https://doi.org/10.3390/foods9020110
APA Style
Rubino, F. M., Dei Cas, M., Bignotto, M., Ghidoni, R., Iriti, M., & Paroni, R.
(2020). Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry. Foods, 9(2), 110.
https://doi.org/10.3390/foods9020110