Ianni, F.; Lisanti, A.; Marinozzi, M.; Camaioni, E.; Pucciarini, L.; Massoli, A.; Sardella, R.; Concezzi, L.; Natalini, B.
Hydrophobic Amino Acid Content in Onions as Potential Fingerprints of Geographical Origin: The Case of Rossa da Inverno sel. Rojo Duro. Molecules 2018, 23, 1259.
https://doi.org/10.3390/molecules23061259
AMA Style
Ianni F, Lisanti A, Marinozzi M, Camaioni E, Pucciarini L, Massoli A, Sardella R, Concezzi L, Natalini B.
Hydrophobic Amino Acid Content in Onions as Potential Fingerprints of Geographical Origin: The Case of Rossa da Inverno sel. Rojo Duro. Molecules. 2018; 23(6):1259.
https://doi.org/10.3390/molecules23061259
Chicago/Turabian Style
Ianni, Federica, Antonella Lisanti, Maura Marinozzi, Emidio Camaioni, Lucia Pucciarini, Andrea Massoli, Roccaldo Sardella, Luciano Concezzi, and Benedetto Natalini.
2018. "Hydrophobic Amino Acid Content in Onions as Potential Fingerprints of Geographical Origin: The Case of Rossa da Inverno sel. Rojo Duro" Molecules 23, no. 6: 1259.
https://doi.org/10.3390/molecules23061259
APA Style
Ianni, F., Lisanti, A., Marinozzi, M., Camaioni, E., Pucciarini, L., Massoli, A., Sardella, R., Concezzi, L., & Natalini, B.
(2018). Hydrophobic Amino Acid Content in Onions as Potential Fingerprints of Geographical Origin: The Case of Rossa da Inverno sel. Rojo Duro. Molecules, 23(6), 1259.
https://doi.org/10.3390/molecules23061259