Manzo, N.; Pizzolongo, F.; Meca, G.; Aiello, A.; Marchetti, N.; Romano, R.
Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety. Molecules 2018, 23, 2871.
https://doi.org/10.3390/molecules23112871
AMA Style
Manzo N, Pizzolongo F, Meca G, Aiello A, Marchetti N, Romano R.
Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety. Molecules. 2018; 23(11):2871.
https://doi.org/10.3390/molecules23112871
Chicago/Turabian Style
Manzo, Nadia, Fabiana Pizzolongo, Giuseppe Meca, Alessandra Aiello, Nicola Marchetti, and Raffaele Romano.
2018. "Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety" Molecules 23, no. 11: 2871.
https://doi.org/10.3390/molecules23112871
APA Style
Manzo, N., Pizzolongo, F., Meca, G., Aiello, A., Marchetti, N., & Romano, R.
(2018). Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety. Molecules, 23(11), 2871.
https://doi.org/10.3390/molecules23112871