Balli, D.; Bellumori, M.; Pucci, L.; Gabriele, M.; Longo, V.; Paoli, P.; Melani, F.; Mulinacci, N.; Innocenti, M.
Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet. Foods 2020, 9, 303.
https://doi.org/10.3390/foods9030303
AMA Style
Balli D, Bellumori M, Pucci L, Gabriele M, Longo V, Paoli P, Melani F, Mulinacci N, Innocenti M.
Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet. Foods. 2020; 9(3):303.
https://doi.org/10.3390/foods9030303
Chicago/Turabian Style
Balli, Diletta, Maria Bellumori, Laura Pucci, Morena Gabriele, Vincenzo Longo, Paolo Paoli, Fabrizio Melani, Nadia Mulinacci, and Marzia Innocenti.
2020. "Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet" Foods 9, no. 3: 303.
https://doi.org/10.3390/foods9030303
APA Style
Balli, D., Bellumori, M., Pucci, L., Gabriele, M., Longo, V., Paoli, P., Melani, F., Mulinacci, N., & Innocenti, M.
(2020). Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet. Foods, 9(3), 303.
https://doi.org/10.3390/foods9030303