Nicolotti, C.; Cirlini, M.; Del Vecchio, L.; Hadj Saadoun, J.; Bernini, V.; Gatti, M.; Bottari, B.; Martelli, F.
Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction. Foods 2025, 14, 1511.
https://doi.org/10.3390/foods14091511
AMA Style
Nicolotti C, Cirlini M, Del Vecchio L, Hadj Saadoun J, Bernini V, Gatti M, Bottari B, Martelli F.
Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction. Foods. 2025; 14(9):1511.
https://doi.org/10.3390/foods14091511
Chicago/Turabian Style
Nicolotti, Caterina, Martina Cirlini, Lorenzo Del Vecchio, Jasmine Hadj Saadoun, Valentina Bernini, Monica Gatti, Benedetta Bottari, and Francesco Martelli.
2025. "Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction" Foods 14, no. 9: 1511.
https://doi.org/10.3390/foods14091511
APA Style
Nicolotti, C., Cirlini, M., Del Vecchio, L., Hadj Saadoun, J., Bernini, V., Gatti, M., Bottari, B., & Martelli, F.
(2025). Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction. Foods, 14(9), 1511.
https://doi.org/10.3390/foods14091511
