Pasini, F.; Soglia, F.; Petracci, M.; Caboni, M.F.; Marziali, S.; Montanari, C.; Gardini, F.; Grazia, L.; Tabanelli, G.
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages. Nutrients 2018, 10, 1497.
https://doi.org/10.3390/nu10101497
AMA Style
Pasini F, Soglia F, Petracci M, Caboni MF, Marziali S, Montanari C, Gardini F, Grazia L, Tabanelli G.
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages. Nutrients. 2018; 10(10):1497.
https://doi.org/10.3390/nu10101497
Chicago/Turabian Style
Pasini, Federica, Francesca Soglia, Massimiliano Petracci, Maria Fiorenza Caboni, Sara Marziali, Chiara Montanari, Fausto Gardini, Luigi Grazia, and Giulia Tabanelli.
2018. "Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages" Nutrients 10, no. 10: 1497.
https://doi.org/10.3390/nu10101497
APA Style
Pasini, F., Soglia, F., Petracci, M., Caboni, M. F., Marziali, S., Montanari, C., Gardini, F., Grazia, L., & Tabanelli, G.
(2018). Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages. Nutrients, 10(10), 1497.
https://doi.org/10.3390/nu10101497