APA (7th ed.) Citation

Trovato, R., Cattivelli, A., Zannini, M., D'Ambra, K., Minelli, G., Conte, A., . . . Fiego, D. P. L. (2025). Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion. Wiley. https://doi.org/10.1002/jsfa.70039

Chicago Style (17th ed.) Citation

Trovato, Roberta, Alice Cattivelli, Melissa Zannini, Katia D'Ambra, Giovanna Minelli, Angela Conte, Davide Tagliazucchi, and Domenico Pietro Lo Fiego. Incorporation of Hazelnut Skin Green Extract in Pork Burgers Delays Lipid Oxidation During Cooking and in Vitro Digestion. Wiley, 2025. https://doi.org/10.1002/jsfa.70039.

MLA (9th ed.) Citation

Trovato, Roberta, et al. Incorporation of Hazelnut Skin Green Extract in Pork Burgers Delays Lipid Oxidation During Cooking and in Vitro Digestion. Wiley, 2025. https://doi.org/10.1002/jsfa.70039.