Article Versions Notes

Nissen L, Rollini M, Picozzi C, Musatti A, Foschino R, Gianotti A. Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach. Microorganisms. 2020; 8(6):792. https://doi.org/10.3390/microorganisms8060792

Nissen, Lorenzo, Manuela Rollini, Claudia Picozzi, Alida Musatti, Roberto Foschino, and Andrea Gianotti. 2020. "Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach" Microorganisms 8, no. 6: 792. https://doi.org/10.3390/microorganisms8060792

Nissen, L., Rollini, M., Picozzi, C., Musatti, A., Foschino, R., & Gianotti, A. (2020). Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach. Microorganisms, 8(6), 792. https://doi.org/10.3390/microorganisms8060792