Di Biase, M.; Scicchitano, D.; Valerio, F.; Lonigro, S.L.; Cifarelli, V.; Ostante, G.; D’Antuono, I.; Candela, M.; Ferrara, M.
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains. Foods 2025, 14, 469.
https://doi.org/10.3390/foods14030469
AMA Style
Di Biase M, Scicchitano D, Valerio F, Lonigro SL, Cifarelli V, Ostante G, D’Antuono I, Candela M, Ferrara M.
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains. Foods. 2025; 14(3):469.
https://doi.org/10.3390/foods14030469
Chicago/Turabian Style
Di Biase, Mariaelena, Daniel Scicchitano, Francesca Valerio, Stella Lisa Lonigro, Valentina Cifarelli, Giorgia Ostante, Isabella D’Antuono, Marco Candela, and Massimo Ferrara.
2025. "Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains" Foods 14, no. 3: 469.
https://doi.org/10.3390/foods14030469
APA Style
Di Biase, M., Scicchitano, D., Valerio, F., Lonigro, S. L., Cifarelli, V., Ostante, G., D’Antuono, I., Candela, M., & Ferrara, M.
(2025). Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains. Foods, 14(3), 469.
https://doi.org/10.3390/foods14030469
