Castellone, V.; Bancalari, E.; Rubert, J.; Gatti, M.; Neviani, E.; Bottari, B.
Eating Fermented: Health Benefits of LAB-Fermented Foods. Foods 2021, 10, 2639.
https://doi.org/10.3390/foods10112639
AMA Style
Castellone V, Bancalari E, Rubert J, Gatti M, Neviani E, Bottari B.
Eating Fermented: Health Benefits of LAB-Fermented Foods. Foods. 2021; 10(11):2639.
https://doi.org/10.3390/foods10112639
Chicago/Turabian Style
Castellone, Vincenzo, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, and Benedetta Bottari.
2021. "Eating Fermented: Health Benefits of LAB-Fermented Foods" Foods 10, no. 11: 2639.
https://doi.org/10.3390/foods10112639
APA Style
Castellone, V., Bancalari, E., Rubert, J., Gatti, M., Neviani, E., & Bottari, B.
(2021). Eating Fermented: Health Benefits of LAB-Fermented Foods. Foods, 10(11), 2639.
https://doi.org/10.3390/foods10112639