APA

Flamminii F., Di Mattia C. D., Difonzo G., Neri L., Faieta M., Caponio F. & Pittia P. (20191031). From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts. : Journal of the science of food and agriculture.

Chicago

Flamminii Federica, Di Mattia Carla Daniela, Difonzo Graziana, Neri Lilia, Faieta Marco, Caponio Francesco and Pittia Paola. 20191031. From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts. : Journal of the science of food and agriculture.

Harvard

Flamminii F., Di Mattia C. D., Difonzo G., Neri L., Faieta M., Caponio F. and Pittia P. (20191031). From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts. : Journal of the science of food and agriculture.

MLA

Flamminii Federica, Di Mattia Carla Daniela, Difonzo Graziana, Neri Lilia, Faieta Marco, Caponio Francesco and Pittia Paola. From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts. : Journal of the science of food and agriculture. 20191031.