Cinelli, G.; Sbrocchi, G.; Iacovino, S.; Ambrosone, L.; Ceglie, A.; Lopez, F.; Cuomo, F.
Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability. Colloids Interfaces 2019, 3, 59.
https://doi.org/10.3390/colloids3030059
AMA Style
Cinelli G, Sbrocchi G, Iacovino S, Ambrosone L, Ceglie A, Lopez F, Cuomo F.
Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability. Colloids and Interfaces. 2019; 3(3):59.
https://doi.org/10.3390/colloids3030059
Chicago/Turabian Style
Cinelli, Giuseppe, Giovanni Sbrocchi, Silvio Iacovino, Luigi Ambrosone, Andrea Ceglie, Francesco Lopez, and Francesca Cuomo.
2019. "Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability" Colloids and Interfaces 3, no. 3: 59.
https://doi.org/10.3390/colloids3030059
APA Style
Cinelli, G., Sbrocchi, G., Iacovino, S., Ambrosone, L., Ceglie, A., Lopez, F., & Cuomo, F.
(2019). Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability. Colloids and Interfaces, 3(3), 59.
https://doi.org/10.3390/colloids3030059