Order Article Reprints

Babini E, Taneyo-Saa DL, Tassoni A, Ferri M, Kraft A, Grän-Heedfeld J, Bretz K, Roda A, Michelini E, Calabretta MM, et al. Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity. Microorganisms. 2020; 8(7):986. https://doi.org/10.3390/microorganisms8070986

Babini, Elena, Danielle Laure Taneyo-Saa, Annalisa Tassoni, Maura Ferri, Axel Kraft, Jürgen Grän-Heedfeld, Karlheinz Bretz, Aldo Roda, Elisa Michelini, Maria Maddalena Calabretta, and et al. 2020. "Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity" Microorganisms 8, no. 7: 986. https://doi.org/10.3390/microorganisms8070986

Babini, E., Taneyo-Saa, D. L., Tassoni, A., Ferri, M., Kraft, A., Grän-Heedfeld, J., Bretz, K., Roda, A., Michelini, E., Calabretta, M. M., Guillon, F., Tagliazucchi, D., Martini, S., Nissen, L., & Gianotti, A. (2020). Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity. Microorganisms, 8(7), 986. https://doi.org/10.3390/microorganisms8070986