Speranza, B.; Sinigaglia, M.; Corbo, M.R.; D’Errico, N.; Bevilacqua, A.
A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives. Foods 2022, 11, 2100.
https://doi.org/10.3390/foods11142100
AMA Style
Speranza B, Sinigaglia M, Corbo MR, D’Errico N, Bevilacqua A.
A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives. Foods. 2022; 11(14):2100.
https://doi.org/10.3390/foods11142100
Chicago/Turabian Style
Speranza, Barbara, Milena Sinigaglia, Maria Rosaria Corbo, Nazzario D’Errico, and Antonio Bevilacqua.
2022. "A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives" Foods 11, no. 14: 2100.
https://doi.org/10.3390/foods11142100
APA Style
Speranza, B., Sinigaglia, M., Corbo, M. R., D’Errico, N., & Bevilacqua, A.
(2022). A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives. Foods, 11(14), 2100.
https://doi.org/10.3390/foods11142100