Article Versions Notes

Amadei S, Gottardi D, Sindaco M, Gandolfi I, D’Alessandro M, Pellegrino L, Di Nunzio M, Siroli L, Patrignani F, Lanciotti R. Lactic Acid Bacteria–Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour. Foods. 2026; 15(7):1239. https://doi.org/10.3390/foods15071239

Amadei, Solidea, Davide Gottardi, Marta Sindaco, Irene Gandolfi, Margherita D’Alessandro, Luisa Pellegrino, Mattia Di Nunzio, Lorenzo Siroli, Francesca Patrignani, and Rosalba Lanciotti. 2026. "Lactic Acid Bacteria–Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour" Foods 15, no. 7: 1239. https://doi.org/10.3390/foods15071239

Amadei, S., Gottardi, D., Sindaco, M., Gandolfi, I., D’Alessandro, M., Pellegrino, L., Di Nunzio, M., Siroli, L., Patrignani, F., & Lanciotti, R. (2026). Lactic Acid Bacteria–Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour. Foods, 15(7), 1239. https://doi.org/10.3390/foods15071239