Nikodinoska, I.; Tabanelli, G.; Baffoni, L.; Gardini, F.; Gaggìa, F.; Barbieri, F.; Di Gioia, D.
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties. Foods 2023, 12, 727.
https://doi.org/10.3390/foods12040727
AMA Style
Nikodinoska I, Tabanelli G, Baffoni L, Gardini F, Gaggìa F, Barbieri F, Di Gioia D.
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties. Foods. 2023; 12(4):727.
https://doi.org/10.3390/foods12040727
Chicago/Turabian Style
Nikodinoska, Ivana, Giulia Tabanelli, Loredana Baffoni, Fausto Gardini, Francesca Gaggìa, Federica Barbieri, and Diana Di Gioia.
2023. "Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties" Foods 12, no. 4: 727.
https://doi.org/10.3390/foods12040727
APA Style
Nikodinoska, I., Tabanelli, G., Baffoni, L., Gardini, F., Gaggìa, F., Barbieri, F., & Di Gioia, D.
(2023). Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties. Foods, 12(4), 727.
https://doi.org/10.3390/foods12040727