Cite
Autochthonous white grape pomaces as bioactive source for functional jams.
MLA
Restuccia, Donatella, et al. “Autochthonous White Grape Pomaces as Bioactive Source for Functional Jams.” International Journal of Food Science & Technology, vol. 54, no. 4, Apr. 2019, pp. 1313–20. EBSCOhost, https://doi.org/10.1111/ijfs.14045.
APA
Restuccia, D., Giorgi, G., Gianfranco Spizzirri, U., Sciubba, F., Capuani, G., Rago, V., Carullo, G., & Aiello, F. (2019). Autochthonous white grape pomaces as bioactive source for functional jams. International Journal of Food Science & Technology, 54(4), 1313–1320. https://doi.org/10.1111/ijfs.14045
Chicago
Restuccia, Donatella, Gianluca Giorgi, Umile Gianfranco Spizzirri, Fabio Sciubba, Giorgio Capuani, Vittoria Rago, Gabriele Carullo, and Francesca Aiello. 2019. “Autochthonous White Grape Pomaces as Bioactive Source for Functional Jams.” International Journal of Food Science & Technology 54 (4): 1313–20. doi:10.1111/ijfs.14045.