Article Versions Notes

Casciano F, Mayr H, Nissen L, Putti A, Zoli F, Gianotti A, Conterno L. Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features. Foods. 2022; 11(19):3055. https://doi.org/10.3390/foods11193055

Casciano, Flavia, Hannah Mayr, Lorenzo Nissen, Andreas Putti, Federica Zoli, Andrea Gianotti, and Lorenza Conterno. 2022. "Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features" Foods 11, no. 19: 3055. https://doi.org/10.3390/foods11193055

Casciano, F., Mayr, H., Nissen, L., Putti, A., Zoli, F., Gianotti, A., & Conterno, L. (2022). Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features. Foods, 11(19), 3055. https://doi.org/10.3390/foods11193055