Maiorano, G.; Ramires, F.A.; Durante, M.; Palamà , I.E.; Blando, F.; De Rinaldis, G.; Perbellini, E.; Patruno, V.; Gadaleta Caldarola, C.; Vitucci, S.;
et al. The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications. Foods 2022, 11, 2811.
https://doi.org/10.3390/foods11182811
AMA Style
Maiorano G, Ramires FA, Durante M, Palamà IE, Blando F, De Rinaldis G, Perbellini E, Patruno V, Gadaleta Caldarola C, Vitucci S,
et al. The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications. Foods. 2022; 11(18):2811.
https://doi.org/10.3390/foods11182811
Chicago/Turabian Style
Maiorano, Gabriele, Francesca Anna Ramires, Miriana Durante, Ilaria Elena Palamà , Federica Blando, Gianluca De Rinaldis, Ezio Perbellini, Valeria Patruno, Carlo Gadaleta Caldarola, Santa Vitucci,
and et al. 2022. "The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications" Foods 11, no. 18: 2811.
https://doi.org/10.3390/foods11182811
APA Style
Maiorano, G., Ramires, F. A., Durante, M., Palamà , I. E., Blando, F., De Rinaldis, G., Perbellini, E., Patruno, V., Gadaleta Caldarola, C., Vitucci, S., Mita, G., & Bleve, G.
(2022). The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications. Foods, 11(18), 2811.
https://doi.org/10.3390/foods11182811
