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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

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

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