Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion

MLA

Simona Itri, et al. “Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion.” Applied Sciences, vol. 12, no. 12, June 2022, p. 6019. EBSCOhost, https://doi.org/10.3390/app12126019.

APA

Simona Itri, Marianna Gallo, Carlo Orefice, Isidoro Garella, Marica Di Domenico, Serena Vitali, Vitale Stanzione, Simonetta Grilli, Pietro Ferraro, & Roberto Nigro. (2022). Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion. Applied Sciences, 12(12), 6019. https://doi.org/10.3390/app12126019

Chicago

Simona Itri, Marianna Gallo, Carlo Orefice, Isidoro Garella, Marica Di Domenico, Serena Vitali, Vitale Stanzione, Simonetta Grilli, Pietro Ferraro, and Roberto Nigro. 2022. “Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion.” Applied Sciences 12 (12): 6019. doi:10.3390/app12126019.