Garofalo, G.; Ponte, M.; Busetta, G.; Tolone, M.; Bonanno, A.; Portolano, B.; Gaglio, R.; Erten, H.; Sardina, M.T.; Settanni, L.
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture. Foods 2023, 12, 3454.
https://doi.org/10.3390/foods12183454
AMA Style
Garofalo G, Ponte M, Busetta G, Tolone M, Bonanno A, Portolano B, Gaglio R, Erten H, Sardina MT, Settanni L.
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture. Foods. 2023; 12(18):3454.
https://doi.org/10.3390/foods12183454
Chicago/Turabian Style
Garofalo, Giuliana, Marialetizia Ponte, Gabriele Busetta, Marco Tolone, Adriana Bonanno, Baldassare Portolano, Raimondo Gaglio, Hüseyin Erten, Maria Teresa Sardina, and Luca Settanni.
2023. "A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture" Foods 12, no. 18: 3454.
https://doi.org/10.3390/foods12183454
APA Style
Garofalo, G., Ponte, M., Busetta, G., Tolone, M., Bonanno, A., Portolano, B., Gaglio, R., Erten, H., Sardina, M. T., & Settanni, L.
(2023). A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture. Foods, 12(18), 3454.
https://doi.org/10.3390/foods12183454
