Annunziata, G.; Arnone, A.; Ciampaglia, R.; Tenore, G.C.; Novellino, E.
Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids. Foods 2020, 9, 999.
https://doi.org/10.3390/foods9080999
AMA Style
Annunziata G, Arnone A, Ciampaglia R, Tenore GC, Novellino E.
Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids. Foods. 2020; 9(8):999.
https://doi.org/10.3390/foods9080999
Chicago/Turabian Style
Annunziata, Giuseppe, Angela Arnone, Roberto Ciampaglia, Gian Carlo Tenore, and Ettore Novellino.
2020. "Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids" Foods 9, no. 8: 999.
https://doi.org/10.3390/foods9080999
APA Style
Annunziata, G., Arnone, A., Ciampaglia, R., Tenore, G. C., & Novellino, E.
(2020). Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids. Foods, 9(8), 999.
https://doi.org/10.3390/foods9080999