Balli, D.; Cecchi, L.; Pieraccini, G.; Venturi, M.; Galli, V.; Reggio, M.; Di Gioia, D.; Furlanetto, S.; Orlandini, S.; Innocenti, M.;
et al. Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods 2023, 12, 748.
https://doi.org/10.3390/foods12040748
AMA Style
Balli D, Cecchi L, Pieraccini G, Venturi M, Galli V, Reggio M, Di Gioia D, Furlanetto S, Orlandini S, Innocenti M,
et al. Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods. 2023; 12(4):748.
https://doi.org/10.3390/foods12040748
Chicago/Turabian Style
Balli, Diletta, Lorenzo Cecchi, Giuseppe Pieraccini, Manuel Venturi, Viola Galli, Marta Reggio, Diana Di Gioia, Sandra Furlanetto, Serena Orlandini, Marzia Innocenti,
and et al. 2023. "Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity" Foods 12, no. 4: 748.
https://doi.org/10.3390/foods12040748
APA Style
Balli, D., Cecchi, L., Pieraccini, G., Venturi, M., Galli, V., Reggio, M., Di Gioia, D., Furlanetto, S., Orlandini, S., Innocenti, M., & Mulinacci, N.
(2023). Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods, 12(4), 748.
https://doi.org/10.3390/foods12040748
