Bavaro, A.R.; De Bellis, P.; Linsalata, V.; Rucci, S.; Predieri, S.; Cianciabella, M.; Tamburino, R.; Cardinali, A.
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties. Antioxidants 2025, 14, 475.
https://doi.org/10.3390/antiox14040475
AMA Style
Bavaro AR, De Bellis P, Linsalata V, Rucci S, Predieri S, Cianciabella M, Tamburino R, Cardinali A.
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties. Antioxidants. 2025; 14(4):475.
https://doi.org/10.3390/antiox14040475
Chicago/Turabian Style
Bavaro, Anna Rita, Palmira De Bellis, Vito Linsalata, Serena Rucci, Stefano Predieri, Marta Cianciabella, Rachele Tamburino, and Angela Cardinali.
2025. "Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties" Antioxidants 14, no. 4: 475.
https://doi.org/10.3390/antiox14040475
APA Style
Bavaro, A. R., De Bellis, P., Linsalata, V., Rucci, S., Predieri, S., Cianciabella, M., Tamburino, R., & Cardinali, A.
(2025). Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties. Antioxidants, 14(4), 475.
https://doi.org/10.3390/antiox14040475
