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Aprea G, Alessiani A, Rossi F, Sacchini L, Boni A, D’Angelantonio D, Scattolini S, Sperandii AF, Centorotola G, Neri D, et al. Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture. Applied Sciences. 2021; 11(17):7897. https://doi.org/10.3390/app11177897

Aprea, Giuseppe, Alessandra Alessiani, Franca Rossi, Lorena Sacchini, Arianna Boni, Daniela D’Angelantonio, Silvia Scattolini, Anna Franca Sperandii, Gabriella Centorotola, Diana Neri, and et al. 2021. "Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture" Applied Sciences 11, no. 17: 7897. https://doi.org/10.3390/app11177897

Aprea, G., Alessiani, A., Rossi, F., Sacchini, L., Boni, A., D’Angelantonio, D., Scattolini, S., Sperandii, A. F., Centorotola, G., Neri, D., Pomilio, F., Di Giannatale, E., Del Matto, I., Tucci, P., & Migliorati, G. (2021). Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture. Applied Sciences, 11(17), 7897. https://doi.org/10.3390/app11177897