Rampanti, G.; Belleggia, L.; Cardinali, F.; Milanović, V.; Osimani, A.; Garofalo, C.; Ferrocino, I.; Aquilanti, L.
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd. Microorganisms 2023, 11, 219.
https://doi.org/10.3390/microorganisms11010219
AMA Style
Rampanti G, Belleggia L, Cardinali F, Milanović V, Osimani A, Garofalo C, Ferrocino I, Aquilanti L.
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd. Microorganisms. 2023; 11(1):219.
https://doi.org/10.3390/microorganisms11010219
Chicago/Turabian Style
Rampanti, Giorgia, Luca Belleggia, Federica Cardinali, Vesna Milanović, Andrea Osimani, Cristiana Garofalo, Ilario Ferrocino, and Lucia Aquilanti.
2023. "Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd" Microorganisms 11, no. 1: 219.
https://doi.org/10.3390/microorganisms11010219
APA Style
Rampanti, G., Belleggia, L., Cardinali, F., Milanović, V., Osimani, A., Garofalo, C., Ferrocino, I., & Aquilanti, L.
(2023). Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd. Microorganisms, 11(1), 219.
https://doi.org/10.3390/microorganisms11010219