The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese.
- DOI
- 10.3390/foods10020461
- Published
- 2021 Feb 20
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods10020461,
title = {The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese.},
author = {Gaglio R and Barbaccia P and Barbera M and Restivo I and Attanzio A and Maniaci G and Di Grigoli A and Francesca N and Tesoriere L and Bonanno A and Moschetti G and Settanni L},
year = {2021},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods10020461},
url = {https://doi.org/10.3390/foods10020461}
}RIS
TY - JOUR TI - The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese. AU - Gaglio R AU - Barbaccia P AU - Barbera M AU - Restivo I AU - Attanzio A AU - Maniaci G AU - Di Grigoli A AU - Francesca N AU - Tesoriere L AU - Bonanno A AU - Moschetti G AU - Settanni L PY - 2021 JO - Foods (Basel, Switzerland) DO - 10.3390/foods10020461 UR - https://doi.org/10.3390/foods10020461 ER -
APA
R, G., P, B., M, B., I, R., A, A., G, M., A, D. G., N, F., L, T., A, B., G, M., & L, S. (2021). The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods10020461
Source records
- pubmed · retrieved 2026-09-27T01:36:38.922Z