<ref xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:mml="http://www.w3.org/1998/Math/MathML" id="R8"><label>8</label><element-citation publication-type="journal"><person-group person-group-type="author"><name><surname>Sacchetti</surname><given-names>G</given-names></name><name><surname>Maietti</surname><given-names>S</given-names></name><name><surname>Muzzoli</surname><given-names>M</given-names></name><name><surname>Scaglianti</surname><given-names>M</given-names></name><name><surname>Manfredini</surname><given-names>S</given-names></name><name><surname>Radice</surname><given-names>M</given-names></name><name><surname>Bruni</surname><given-names>R</given-names></name></person-group><article-title>Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods</article-title><source>Food Chemistry</source><year>2005</year><volume>91</volume><issue>4</issue><fpage>621</fpage><lpage>632</lpage></element-citation></ref>