Di Stasio, L.; De Caro, S.; Marulo, S.; Di Renzo, T.; Ferranti, P.; Reale, A.; Mamone, G.
Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza. Foods 2025, 14, 1418.
https://doi.org/10.3390/foods14081418
AMA Style
Di Stasio L, De Caro S, Marulo S, Di Renzo T, Ferranti P, Reale A, Mamone G.
Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza. Foods. 2025; 14(8):1418.
https://doi.org/10.3390/foods14081418
Chicago/Turabian Style
Di Stasio, Luigia, Salvatore De Caro, Serena Marulo, Tiziana Di Renzo, Pasquale Ferranti, Anna Reale, and Gianfranco Mamone.
2025. "Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza" Foods 14, no. 8: 1418.
https://doi.org/10.3390/foods14081418
APA Style
Di Stasio, L., De Caro, S., Marulo, S., Di Renzo, T., Ferranti, P., Reale, A., & Mamone, G.
(2025). Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza. Foods, 14(8), 1418.
https://doi.org/10.3390/foods14081418
