Gaglio, R., Restivo, I., Barbera, M., Barbaccia, P., Ponte, M., Tesoriere, L., . . . Settanni, L. (2021). Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition. Antioxidants (Basel).
Citação norma ChicagoGaglio, Raimondo, et al. "Effect On the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced With Grape Pomace Powder Addition." Antioxidants (Basel) 2021.
MLA CitationGaglio, Raimondo, et al. "Effect On the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced With Grape Pomace Powder Addition." Antioxidants (Basel) 2021.