APA

Cecchi L., Schuster N., Flynn D., Bechtel R., Bellumori M., Innocenti M., Mulinacci N. & Guinard J. (20200106). Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production. : Journal of food science.

Chicago

Cecchi Lorenzo, Schuster Noah, Flynn Dan, Bechtel Rose, Bellumori Maria, Innocenti Marzia, Mulinacci Nadia and Guinard Jean-Xavier. 20200106. Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production. : Journal of food science.

Harvard

Cecchi L., Schuster N., Flynn D., Bechtel R., Bellumori M., Innocenti M., Mulinacci N. and Guinard J. (20200106). Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production. : Journal of food science.

MLA

Cecchi Lorenzo, Schuster Noah, Flynn Dan, Bechtel Rose, Bellumori Maria, Innocenti Marzia, Mulinacci Nadia and Guinard Jean-Xavier. Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production. : Journal of food science. 20200106.