Caponio, G.R.; Annunziato, A.; Vacca, M.; Cavaliere, M.; Ceglie, I.; Ranieri, M.; Di Luca, A.; D’Alessandro, A.G.; Tamma, G.; De Angelis, M.
Comparative Evaluation of Functional Properties of Cow, Goat, and Donkey Milks Fermented with Lactic Acid Bacteria. Antioxidants 2025, 14, 1331.
https://doi.org/10.3390/antiox14111331
AMA Style
Caponio GR, Annunziato A, Vacca M, Cavaliere M, Ceglie I, Ranieri M, Di Luca A, D’Alessandro AG, Tamma G, De Angelis M.
Comparative Evaluation of Functional Properties of Cow, Goat, and Donkey Milks Fermented with Lactic Acid Bacteria. Antioxidants. 2025; 14(11):1331.
https://doi.org/10.3390/antiox14111331
Chicago/Turabian Style
Caponio, Giusy Rita, Alessandro Annunziato, Mirco Vacca, Mariasimona Cavaliere, Ilenia Ceglie, Marianna Ranieri, Alessio Di Luca, Angela Gabriella D’Alessandro, Grazia Tamma, and Maria De Angelis.
2025. "Comparative Evaluation of Functional Properties of Cow, Goat, and Donkey Milks Fermented with Lactic Acid Bacteria" Antioxidants 14, no. 11: 1331.
https://doi.org/10.3390/antiox14111331
APA Style
Caponio, G. R., Annunziato, A., Vacca, M., Cavaliere, M., Ceglie, I., Ranieri, M., Di Luca, A., D’Alessandro, A. G., Tamma, G., & De Angelis, M.
(2025). Comparative Evaluation of Functional Properties of Cow, Goat, and Donkey Milks Fermented with Lactic Acid Bacteria. Antioxidants, 14(11), 1331.
https://doi.org/10.3390/antiox14111331
