APA
Ianni A., Luca A. D., Martino C., Bennato F., Marone E., Grotta L., Cichelli A. & Martino G. (2019). Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile. : Animals : an open access journal from MDPI.
Chicago
Ianni Andrea, Luca Alessio Di, Martino Camillo, Bennato Francesca, Marone Elettra, Grotta Lisa, Cichelli Angelo and Martino Giuseppe. 2019. Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile. : Animals : an open access journal from MDPI.
Harvard
Ianni A., Luca A. D., Martino C., Bennato F., Marone E., Grotta L., Cichelli A. and Martino G. (2019). Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile. : Animals : an open access journal from MDPI.
MLA
Ianni Andrea, Luca Alessio Di, Martino Camillo, Bennato Francesca, Marone Elettra, Grotta Lisa, Cichelli Angelo and Martino Giuseppe. Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile. : Animals : an open access journal from MDPI. 2019.