Ferremi Leali, N.; Binati, R.L.; Martelli, F.; Gatto, V.; Luzzini, G.; Salini, A.; Slaghenaufi, D.; Fusco, S.; Ugliano, M.; Torriani, S.;
et al. Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea. Foods 2022, 11, 3045.
https://doi.org/10.3390/foods11193045
AMA Style
Ferremi Leali N, Binati RL, Martelli F, Gatto V, Luzzini G, Salini A, Slaghenaufi D, Fusco S, Ugliano M, Torriani S,
et al. Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea. Foods. 2022; 11(19):3045.
https://doi.org/10.3390/foods11193045
Chicago/Turabian Style
Ferremi Leali, Nicola, Renato L. Binati, Francesco Martelli, Veronica Gatto, Giovanni Luzzini, Andrea Salini, Davide Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, Sandra Torriani,
and et al. 2022. "Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea" Foods 11, no. 19: 3045.
https://doi.org/10.3390/foods11193045
APA Style
Ferremi Leali, N., Binati, R. L., Martelli, F., Gatto, V., Luzzini, G., Salini, A., Slaghenaufi, D., Fusco, S., Ugliano, M., Torriani, S., & Salvetti, E.
(2022). Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea. Foods, 11(19), 3045.
https://doi.org/10.3390/foods11193045