This page has only limited features, please log in for full access.
Purpose Urban metropolitan consumers react to the different qualitative categorizations of the product thus creating homogeneous market segments. The aim of this paper is to identify specific market segments which allow for the definition of homogeneous olive oil consumer targets. Design/methodology/approach This study was based on the stated preferences of consumers and emphasizes the role that different quality scales of olive oil have in the eye of the consumer. The data, collected through a questionnaire, were analysed by means of inferential and multivariate statistics techniques, that is, the study specifically entailed a factorial and cluster analysis. Findings This paper explores olive oil market segments broken down by the different quality levels of existing products, thus trying to identify main consumer preferences. Our outcomes suggest the existence of three main quality classes of olive oil consumer: basic, popular and premium. Research limitations/implications Even though we gathered data and information from a broad sample, the study does not fully reflect the average Italian population since we based our study on a convenience sample of northern Italian consumers. A more extended sample is needed to test our hypothesis in other regional areas. Practical implications The outcomes derived from this study provide useful insights both for marketers and olive oil producers by allowing more efficient strategic decisions in terms of product segmentation. Originality/value This study, aimed at matching olive oil market segments and consumer preferences, shows the existence of three well-defined quality classes of olive oil consumer: basic, popular and premium. In addition, this study ascertains for the first time how the attitude towards local products is positively influenced by family origin as a result of an inter-generational attitude.
Giuseppe Di Vita; Raffaele Zanchini; Giovanni Gulisano; Teresina Mancuso; Gaetano Chinnici; Mario D'Amico. Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil. British Food Journal 2021, 123, 178 -198.
AMA StyleGiuseppe Di Vita, Raffaele Zanchini, Giovanni Gulisano, Teresina Mancuso, Gaetano Chinnici, Mario D'Amico. Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil. British Food Journal. 2021; 123 (13):178-198.
Chicago/Turabian StyleGiuseppe Di Vita; Raffaele Zanchini; Giovanni Gulisano; Teresina Mancuso; Gaetano Chinnici; Mario D'Amico. 2021. "Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil." British Food Journal 123, no. 13: 178-198.
Purpose Recently, several regional protected geographical indications (PGI) have been introduced in Italy for extra virgin olive oil (EVOO) with the aim of coping with the substantial failure of protected designations of origin (PDO). This study aims to identify which characteristics consumers expect, in order to anticipate the market success. Design/methodology/approach In this study, a survey has been used on a sample of consumers from Sicily, one of the first regions which recently developed a regional PGI for EVOO. Data have been analyzed with a rank-ordered logit model. Findings Results yielded that consumers would accept this new product and their expectations correspond to a product with attributes such as: green color, not filtered, not with a sweet taste and with a known brand. A possible target can be represented by young men. Practical implications The results obtained anticipate whether this product would be accepted and provides direct indications for producers who wish to enter the market with a PGI EVOO. Originality/value This work focuses on consumer behavior toward products that are specifically certified with a recently introduced PGI label, and they still are not so common on the market.
Giuseppe Di Vita; Carla Cavallo; Teresa Del Giudice; Raffaella Pergamo; Gianni Cicia; Mario D'Amico. Expanding the PGI certification scheme as a marketing tool in the olive oil industry: a perspective on consumer behavior. British Food Journal 2021, ahead-of-p, 1 .
AMA StyleGiuseppe Di Vita, Carla Cavallo, Teresa Del Giudice, Raffaella Pergamo, Gianni Cicia, Mario D'Amico. Expanding the PGI certification scheme as a marketing tool in the olive oil industry: a perspective on consumer behavior. British Food Journal. 2021; ahead-of-p (ahead-of-p):1.
Chicago/Turabian StyleGiuseppe Di Vita; Carla Cavallo; Teresa Del Giudice; Raffaella Pergamo; Gianni Cicia; Mario D'Amico. 2021. "Expanding the PGI certification scheme as a marketing tool in the olive oil industry: a perspective on consumer behavior." British Food Journal ahead-of-p, no. ahead-of-p: 1.
Around the world, interest is growing in the circular economy in response to the current unsustainable model of production and consumption based on increased use and depletion of resources. This paper provides a review of the academic literature on the circular economy in agri-food systems, with the aims of understanding its main characteristics and perspectives, and summarizing and discussing the literature in this field. This review provides a deeper understanding of the opportunities provided by the circular economy as a solution to the current need to reduce the environmental impacts of business-as-usual economic systems and the state of the art of the circular economy in the academic debate. The results are discussed based on the chosen topic-core investigated in this review: business model and organization management, food loss and waste along the supply chain, analytical tools for the circular economy, stakeholder acceptance of the circular economy, and mitigation strategies and political approach. The findings show the need for the implementation of cleaner production models and consequent increases in stakeholder responsibilities and awareness, from both producers and consumers, as well as the need for the implementation of suitable policies and tools.
Manal Hamam; Gaetano Chinnici; Giuseppe Di Vita; Gioacchino Pappalardo; Biagio Pecorino; Giulia Maesano; Mario D’Amico. Circular Economy Models in Agro-Food Systems: A Review. Sustainability 2021, 13, 3453 .
AMA StyleManal Hamam, Gaetano Chinnici, Giuseppe Di Vita, Gioacchino Pappalardo, Biagio Pecorino, Giulia Maesano, Mario D’Amico. Circular Economy Models in Agro-Food Systems: A Review. Sustainability. 2021; 13 (6):3453.
Chicago/Turabian StyleManal Hamam; Gaetano Chinnici; Giuseppe Di Vita; Gioacchino Pappalardo; Biagio Pecorino; Giulia Maesano; Mario D’Amico. 2021. "Circular Economy Models in Agro-Food Systems: A Review." Sustainability 13, no. 6: 3453.
Purpose This study aims to examine the importance that different intrinsic and extrinsic attributes represent for young Italian consumers of honey, analysing how these aspects influence the quality perceived during consumption. In addition, demographic and lifestyle aspects have been considered as possible discriminants influencing millennial generation honey consumers. Design/methodology/approach The authors performed a non-parametric rank-based test (Mann–Whitney U test) to analyse which attributes millennials value most, relating these to gender, sports activity or rural and urban origin. Then, to identify consumption patterns, principal component analysis, applying Kaiser normalisation and varimax rotation, was used. Findings This study confirms the remarkable sensitivity of the millennials towards environmental sustainability aspects. This attribute of choice seems particularly important for a clearly identifiable segment of the sample examined, represented by women who regularly practice sports and who come from urban areas. This result makes it possible to identify a type of consumer who, from early adulthood, is mindful of their lifestyle and ecological footprint. Moreover, it emerges that the most important attributes during purchasing are those related to label information, local product and origin, highlighting the awareness of young people and their maturity in the consumption of agro-food products. Originality/value The authors identified a trend in consumption that diverges from the classic patterns based on brand and the intrinsic characteristics of honey, but which forges new pathways more closely intertwined with the aspects of sustainability and the relationship with the territory, in addition to food safety.
Simone Blanc; Raffaele Zanchini; Giuseppe Di Vita; Filippo Brun. The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers. British Food Journal 2021, 123, 2183 -2198.
AMA StyleSimone Blanc, Raffaele Zanchini, Giuseppe Di Vita, Filippo Brun. The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers. British Food Journal. 2021; 123 (6):2183-2198.
Chicago/Turabian StyleSimone Blanc; Raffaele Zanchini; Giuseppe Di Vita; Filippo Brun. 2021. "The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers." British Food Journal 123, no. 6: 2183-2198.
This paper aims to identify the hierarchical relationship in a consumer’s mind with respect to the three main and different quality schemes. With this purpose, we decided to analyse the role that local, organic, and traditional attributes have on consumers’ preferences. The survey on the consumption of extra-virgin olive oil was carried out in Italy, through direct face-to-face interviews. Data analysis was carried out by first conducting a conjoint experiment, followed by a clusterization through Ward’s method. In this hypothetical scale evaluating the quality of olive oil the three attributes provide consumers with different utilities in the following decreasing order: organic, local, and Protected Geographical Indication label. In addition, we observed the existence of trade-offs between these three quality signals conveying information that is selectively interpretable by consumers. Thanks to this methodological approach, four groups, differing in terms of socio-demographic characteristics and hierarchical preferences towards the certification scheme, were observed.
Giuseppe Di Vita; Raffaele Zanchini; Giacomo Falcone; Mario D’Amico; Filippo Brun; Giovanni Gulisano. Local, organic or protected? Detecting the role of different quality signals among Italian olive oil consumers through a hierarchical cluster analysis. Journal of Cleaner Production 2021, 290, 125795 .
AMA StyleGiuseppe Di Vita, Raffaele Zanchini, Giacomo Falcone, Mario D’Amico, Filippo Brun, Giovanni Gulisano. Local, organic or protected? Detecting the role of different quality signals among Italian olive oil consumers through a hierarchical cluster analysis. Journal of Cleaner Production. 2021; 290 ():125795.
Chicago/Turabian StyleGiuseppe Di Vita; Raffaele Zanchini; Giacomo Falcone; Mario D’Amico; Filippo Brun; Giovanni Gulisano. 2021. "Local, organic or protected? Detecting the role of different quality signals among Italian olive oil consumers through a hierarchical cluster analysis." Journal of Cleaner Production 290, no. : 125795.
This review aims to assess consumer choices of sustainable fish products, considering a number of attributes that have been considered in the academic literature on this topic. In order to examine the effectiveness of sustainable labels, the research question was focused on the relation between sustainable fish labels and consumers’ willingness to pay (WTP). The findings showed how, overall, consumers have positive perceptions regarding sustainable fish products and show a willingness to pay a premium price for the attribute of sustainability. According to the results, the country of origin attribute was found to be the most important attribute in relation to consumer choice. The results indicated a high WTP for local fish products, relative to imported alternatives. Consumers prefer wild-caught fish for its perceived quality, better safety and health aspects, and taste perception than the farm-raised option. As for animal welfare, the results show that consumers are willing to pay a moderate premium price for products that have an improved fish welfare or those that avoid by-catch, such as products with eco-labels like “turtle safe”. With regard to organic labels, the studies identified a positive organic price premium for fish products. However, organic labels do not play a major role in consumer choice, when compared with other attributes.
Giulia Maesano; Giuseppe Di Vita; Gaetano Chinnici; Gioacchino Pappalardo; Mario D'Amico. The Role of Credence Attributes in Consumer Choices of Sustainable Fish Products: A Review. Sustainability 2020, 12, 8 .
AMA StyleGiulia Maesano, Giuseppe Di Vita, Gaetano Chinnici, Gioacchino Pappalardo, Mario D'Amico. The Role of Credence Attributes in Consumer Choices of Sustainable Fish Products: A Review. Sustainability. 2020; 12 (23):8.
Chicago/Turabian StyleGiulia Maesano; Giuseppe Di Vita; Gaetano Chinnici; Gioacchino Pappalardo; Mario D'Amico. 2020. "The Role of Credence Attributes in Consumer Choices of Sustainable Fish Products: A Review." Sustainability 12, no. 23: 8.
This study examined whether health cues influence the choices of olive oil consumers with different degrees of knowledge about the nutritional properties of olive oil. To this end, a direct survey on the consumption of healthy extra-virgin olive oil was implemented by examining the stated preferences of a sample of consumers. Two econometric analyses were carried out to identify the drivers of the consumption of olive oil with high polyphenol content. The logistic model was chosen as the most suitable method to answer the research questions. The results revealed a general consensus among consumers regarding the beneficial properties of olive oil consumption. Moreover, the findings show that different degrees of individual knowledge act as distinctive drivers in influencing the health perception of olive oil consumers. Finally, this study verified that, even for healthy foods, consumers’ choices are strongly dependent on their own self-coherence. As a consequence, consumers’ knowledge or beliefs that orientate their attitudes are influenced by different motivations and attributes.
Giuseppe Di Vita; Alfio Strano; Giulia Maesano; Giovanni La Via; Mario D’Amico. The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception? Foods 2020, 9, 1428 .
AMA StyleGiuseppe Di Vita, Alfio Strano, Giulia Maesano, Giovanni La Via, Mario D’Amico. The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception? Foods. 2020; 9 (10):1428.
Chicago/Turabian StyleGiuseppe Di Vita; Alfio Strano; Giulia Maesano; Giovanni La Via; Mario D’Amico. 2020. "The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception?" Foods 9, no. 10: 1428.
While the medical community supports the growth of citrus consumption as part of a healthy diet, there is limited knowledge about consumer preferences for these fruits. The current study analyzed the purchasing patterns and drivers of fresh citrus fruits from a convenience sample of 346 Italian food shoppers. Results revealed that clementines were the citrus fruit purchased most, followed by oranges and tangerines. Sweetness and smell were important product attributes for respondents. Different drivers affect the purchasing frequencies of various citrus fruits. Taste motivation, with a specific preference for acidity, impacts orange purchasing. Similarly, clementines are purchased primarily for taste motivation, however, the core sensory attribute for respondents in this case was sweetness. Meanwhile, for tangerines, the taste motivation is less important than the energy motivation, and the size together with the color are the core purchasing drivers. These outcomes provide food scientists, agronomists and market practitioners with new insights into Italian consumers’ preferences for citrus fruits, thus contributing to a potential expansion of this market.
Giuseppe Di Vita; Massimiliano Borrello; Riccardo Vecchio; Giovanni Gulisano; Mario D’Amico. Purchasing Drivers of Fresh Citrus Fruits in Urban Italy: Is It All about Taste? Nutrients 2020, 12, 979 .
AMA StyleGiuseppe Di Vita, Massimiliano Borrello, Riccardo Vecchio, Giovanni Gulisano, Mario D’Amico. Purchasing Drivers of Fresh Citrus Fruits in Urban Italy: Is It All about Taste? Nutrients. 2020; 12 (4):979.
Chicago/Turabian StyleGiuseppe Di Vita; Massimiliano Borrello; Riccardo Vecchio; Giovanni Gulisano; Mario D’Amico. 2020. "Purchasing Drivers of Fresh Citrus Fruits in Urban Italy: Is It All about Taste?" Nutrients 12, no. 4: 979.
Farming systems need to be planned to provide suitable levels of economic profitability and, at the same time, ensure an effective energy use, in order to perform environmentally friendly production strategies. The herein present work aims to assess the efficiency of energy use and economic impacts of the main farming methods (conventional, organic and integrated) of Clementine’s crops in Calabria (South Italy), through a combined use of Life Cycle Energy Assessment (LCEA) approach and economic analysis. For this purpose, data were collected from clementine producers by using face-to-face interviews. The results revealed that average energy consumption in the organic farming systems was 72,739 MJ, lower than conventional and integrated systems equal to 95,848 MJ and 94,060 MJ, respectively. This is mainly due to the ban of chemicals. Economic analysis showed that organic farms were more profitable compared with the other farming methods, because of the greater selling price and the EU economic support, reaching an average net profit of 4255 € ha−1 against 3134 € ha−1 of integrated farms and 2788 € ha−1 of conventional ones. The economic efficiency of energy from clementine production was 0.058 € MJ−1 in the organic farming, higher compared to the other two farming systems equal to 0.033 € MJ−1 on average.
Giacomo Falcone; Teodora Stillitano; Anna Irene De Luca; Giuseppe Di Vita; Nathalie Iofrida; Alfio Strano; Giovanni Gulisano; Biagio Pecorino; Mario D’Amico. Energetic and Economic Analyses for Agricultural Management Models: The Calabria PGI Clementine Case Study. Energies 2020, 13, 1289 .
AMA StyleGiacomo Falcone, Teodora Stillitano, Anna Irene De Luca, Giuseppe Di Vita, Nathalie Iofrida, Alfio Strano, Giovanni Gulisano, Biagio Pecorino, Mario D’Amico. Energetic and Economic Analyses for Agricultural Management Models: The Calabria PGI Clementine Case Study. Energies. 2020; 13 (5):1289.
Chicago/Turabian StyleGiacomo Falcone; Teodora Stillitano; Anna Irene De Luca; Giuseppe Di Vita; Nathalie Iofrida; Alfio Strano; Giovanni Gulisano; Biagio Pecorino; Mario D’Amico. 2020. "Energetic and Economic Analyses for Agricultural Management Models: The Calabria PGI Clementine Case Study." Energies 13, no. 5: 1289.
The consumption pattern of salami has been subjected to relatively widespread attention by academician, but few studies concerning the health implications of salami consumption have been published. Since additives and product origins represent important attributes for salami, the objective of this paper is twofold: (i) to explore the role of two additives, salt and nitrates, in addition to the Italian origin, in relation to consumer attitudes and preferences towards salami, (ii) to segment consumer behaviour by assessing their willingness-to-buy salami, in order to verify whether different purchasing patterns can be identified within the different social groups. The analysis was conducted on two different levels. The first was developed through a conjoint analysis, while the second implemented a frequency analysis based on a bivariate analysis. Results show the price as one of the most important variables in identifying the quality level of salami, in addition, certain socio-economic segments of consumers show a significant propensity to pay an additional price for salami with a low salt content and is nitrate-free.
Giuseppe Di Vita; Simone Blanc; Teresina Mancuso; Stefano Massaglia; Giovanni La Via; Mario D’Amico. Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers. International Journal of Environmental Research and Public Health 2019, 16, 2605 .
AMA StyleGiuseppe Di Vita, Simone Blanc, Teresina Mancuso, Stefano Massaglia, Giovanni La Via, Mario D’Amico. Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers. International Journal of Environmental Research and Public Health. 2019; 16 (14):2605.
Chicago/Turabian StyleGiuseppe Di Vita; Simone Blanc; Teresina Mancuso; Stefano Massaglia; Giovanni La Via; Mario D’Amico. 2019. "Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers." International Journal of Environmental Research and Public Health 16, no. 14: 2605.
Several studies have been conducted on organic wine consumption, but no specific study has yet fully explored how the set of attributes explored by existing research affects the additional price for organic wine. To fill this gap, the objective of this paper was to examine whether and to what extent consumers are inclined to pay for buying organic wine and what are the attributes that significantly influence the additional price of organic wine compared to conventional one. With this aim, a quantitative study over a representative sample of wine consumers in Sicily (Italy) was carried out. Results allowed to observe that consumers attached greater importance to personal motivations such as environmental protection, distinctness and curiosity as well as to explicit label information such as brand renown and local production. In addition, male gender and income are positively correlated to the willingness to pay an additional price for organic wine. Our results have important implications for the actors involved in the wine sector as the adoption of marketing practices explicitly related to the label and motivations attributes can lead to value augmentation of organic wine that could increase consumers’ valuation for it.
Giuseppe Di Vita; Gioacchino Pappalardo; Gaetano Chinnici; Giovanni La Via; Mario D'Amico. Not everything has been still explored: Further thoughts on additional price for the organic wine. Journal of Cleaner Production 2019, 231, 520 -528.
AMA StyleGiuseppe Di Vita, Gioacchino Pappalardo, Gaetano Chinnici, Giovanni La Via, Mario D'Amico. Not everything has been still explored: Further thoughts on additional price for the organic wine. Journal of Cleaner Production. 2019; 231 ():520-528.
Chicago/Turabian StyleGiuseppe Di Vita; Gioacchino Pappalardo; Gaetano Chinnici; Giovanni La Via; Mario D'Amico. 2019. "Not everything has been still explored: Further thoughts on additional price for the organic wine." Journal of Cleaner Production 231, no. : 520-528.
In recent decades, processed meat consumers have drastically revised their consumption patterns and have gained an increasing awareness of related health concerns. Although several studies have examined the role of meat products in the human diet, we observed a certain scarcity in the multi-perspective approach to the health implications of cocked ham. Therefore, we decided to verify different sources of potentially unhealthy constituents by simultaneously analysing the role that saturated fats, salt and nitrites play in consumer perception. The purpose of this paper was to investigate consumer preferences for healthier processed meat, in particular the specific objective of this study was to evaluate the balance between intrinsic and extrinsic characteristics and the components or additives that could pose a risk to the health of consumers, by considering the sensory and marketing characteristics involved in the choice of cooked ham. With these aims, two different analyses on stated preferences were carried out: firstly, a principal component analysis was performed to identify the main consumer attitudes towards meat products; subsequently, a conjoint analysis was carried out in order to identify the descriptive attributes. The results show that the presence of high salt content and nitrites discourage the intention to purchase, as the presence of a high fat content also does, however at the same time, consumers attach importance to taste, colour and juiciness that are strongly influenced by the above mentioned potentially unhealthy compounds. The overall results are strongly consistent with previous studies but evidence a certain dichotomy between sensory properties and health attributes.
Giuseppe Di Vita; Simone Blanc; Filippo Brun; Salvatore Bracco; Mario D'Amico. Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham. Meat Science 2019, 155, 8 -15.
AMA StyleGiuseppe Di Vita, Simone Blanc, Filippo Brun, Salvatore Bracco, Mario D'Amico. Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham. Meat Science. 2019; 155 ():8-15.
Chicago/Turabian StyleGiuseppe Di Vita; Simone Blanc; Filippo Brun; Salvatore Bracco; Mario D'Amico. 2019. "Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham." Meat Science 155, no. : 8-15.
The quality scale of Italian wines is mainly organized in four categories: PDO, PGI, basic and bulk wine. Our analysis explicitly investigates the patterns and determinants of consumption for these four different types of wine by analyzing a representative sample of consumers from a traditional wine-producing country. This study provides for first time insights on quality perceptions of wines and verifies whether Italian consumers perceive significant differences among the different categories of wines. The overall results, obtained through a system of equation estimates, show that consumer motivations and wine consumption determinants change according to each different range of wine quality and thereby support a hierarchical scale of quality wines, as a fact consumers’ motivation progressively changes as the quality scales of the wine increase or decrease. In addition, this study highlights for first time any differences in the consumption determinants between the PDO and the PGI wines in a national context and it suggests that the influence of the two different GI labels on the wine choice of consumers is truly different. Important insights were also provided for bulk wine whose consumption seems to be closely related to wine tourism and the desire to buy locally produced wines.
Giuseppe Di Vita; Francesco Caracciolo; Filippo Brun; Mario D’Amico. Picking out a wine: Consumer motivation behind different quality wines choice. Wine Economics and Policy 2019, 8, 16 -27.
AMA StyleGiuseppe Di Vita, Francesco Caracciolo, Filippo Brun, Mario D’Amico. Picking out a wine: Consumer motivation behind different quality wines choice. Wine Economics and Policy. 2019; 8 (1):16-27.
Chicago/Turabian StyleGiuseppe Di Vita; Francesco Caracciolo; Filippo Brun; Mario D’Amico. 2019. "Picking out a wine: Consumer motivation behind different quality wines choice." Wine Economics and Policy 8, no. 1: 16-27.
The reduction of carbon emissions is a worldwide global challenge and represents the objective of many scientists that are trying to modify the role of carbon, turning a problem into an opportunity. The potential of CO2 capture and storage by vegetal species is significant because of their capacity to absorb exceeding carbon emission. The purpose of the present paper is to draw a picture of the role of vegetal ecosystems on carbon fixation by identifying the most significant scientific contributions related to the absorption by vegetal species. In particular the aim of this paper is to examine different forms of CO2 sequestration made by plants and crops involved in reducing greenhouse gas (GHG) emission. Results highlight the important role played by agricultural soils, forests, perennial plants, and algae, looking at the overall reduction of carbon emissions. In addition, results show that some bioenergy crops allow substantial storage of carbon dioxide, providing a significant contribution to climate change mitigation.
Giuseppe Di Vita; Manuela Pilato; Biagio Pecorino; Filippo Brun; Mario D’Amico. A Review of the Role of Vegetal Ecosystems in CO2 Capture. Sustainability 2017, 9, 1840 .
AMA StyleGiuseppe Di Vita, Manuela Pilato, Biagio Pecorino, Filippo Brun, Mario D’Amico. A Review of the Role of Vegetal Ecosystems in CO2 Capture. Sustainability. 2017; 9 (10):1840.
Chicago/Turabian StyleGiuseppe Di Vita; Manuela Pilato; Biagio Pecorino; Filippo Brun; Mario D’Amico. 2017. "A Review of the Role of Vegetal Ecosystems in CO2 Capture." Sustainability 9, no. 10: 1840.