Paba, A.; Chessa, L.; Daga, E.; Campus, M.; Bulla, M.; Angioni, A.; Sedda, P.; Comunian, R.
Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study. Foods 2020, 9, 135.
https://doi.org/10.3390/foods9020135
AMA Style
Paba A, Chessa L, Daga E, Campus M, Bulla M, Angioni A, Sedda P, Comunian R.
Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study. Foods. 2020; 9(2):135.
https://doi.org/10.3390/foods9020135
Chicago/Turabian Style
Paba, Antonio, Luigi Chessa, Elisabetta Daga, Marco Campus, Monica Bulla, Alberto Angioni, Piergiorgio Sedda, and Roberta Comunian.
2020. "Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study" Foods 9, no. 2: 135.
https://doi.org/10.3390/foods9020135
APA Style
Paba, A., Chessa, L., Daga, E., Campus, M., Bulla, M., Angioni, A., Sedda, P., & Comunian, R.
(2020). Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study. Foods, 9(2), 135.
https://doi.org/10.3390/foods9020135