APA (7th ed.) Citation

Sgarro, M. F., Maggiolino, A., Forte, L., Matera, R., Bifulco, G., Claps, S., . . . Palo, P. D. Effect of dietary administration of red orange and lemon extract on volatile compounds: Profile and sensory parameters of lamb meat. Taylor & Francis Group.

Chicago Style (17th ed.) Citation

Sgarro, Maria Federica, Aristide Maggiolino, Lucrezia Forte, Roberta Matera, Giovanna Bifulco, Salvatore Claps, Giuseppe Natrella, and Pasquale De Palo. Effect of Dietary Administration of Red Orange and Lemon Extract on Volatile Compounds: Profile and Sensory Parameters of Lamb Meat. Taylor & Francis Group.

MLA (9th ed.) Citation

Sgarro, Maria Federica, et al. Effect of Dietary Administration of Red Orange and Lemon Extract on Volatile Compounds: Profile and Sensory Parameters of Lamb Meat. Taylor & Francis Group.