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Barbieri S, Mercatante D, Balzan S, Esposto S, Cardenia V, Servili M, Novelli E, Taticchi A, Rodriguez-Estrada MT. Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water. Antioxidants. 2021; 10(12):1969. https://doi.org/10.3390/antiox10121969

Barbieri, Sara, Dario Mercatante, Stefania Balzan, Sonia Esposto, Vladimiro Cardenia, Maurizio Servili, Enrico Novelli, Agnese Taticchi, and Maria Teresa Rodriguez-Estrada. 2021. "Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water" Antioxidants 10, no. 12: 1969. https://doi.org/10.3390/antiox10121969

Barbieri, S., Mercatante, D., Balzan, S., Esposto, S., Cardenia, V., Servili, M., Novelli, E., Taticchi, A., & Rodriguez-Estrada, M. T. (2021). Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water. Antioxidants, 10(12), 1969. https://doi.org/10.3390/antiox10121969