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Palla M, Conte G, Grassi A, Esin S, Serra A, Mele M, Giovannetti M, Agnolucci M. Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs. Foods. 2021; 10(9):2087. https://doi.org/10.3390/foods10092087

Palla, Michela, Giuseppe Conte, Arianna Grassi, Semih Esin, Andrea Serra, Marcello Mele, Manuela Giovannetti, and Monica Agnolucci. 2021. "Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs" Foods 10, no. 9: 2087. https://doi.org/10.3390/foods10092087

Palla, M., Conte, G., Grassi, A., Esin, S., Serra, A., Mele, M., Giovannetti, M., & Agnolucci, M. (2021). Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs. Foods, 10(9), 2087. https://doi.org/10.3390/foods10092087