Berbegal, C.; Fragasso, M.; Russo, P.; Bimbo, F.; Grieco, F.; Spano, G.; Capozzi, V.
Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. Fermentation 2019, 5, 85.
https://doi.org/10.3390/fermentation5040085
AMA Style
Berbegal C, Fragasso M, Russo P, Bimbo F, Grieco F, Spano G, Capozzi V.
Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. Fermentation. 2019; 5(4):85.
https://doi.org/10.3390/fermentation5040085
Chicago/Turabian Style
Berbegal, Carmen, Mariagiovanna Fragasso, Pasquale Russo, Francesco Bimbo, Francesco Grieco, Giuseppe Spano, and Vittorio Capozzi.
2019. "Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector" Fermentation 5, no. 4: 85.
https://doi.org/10.3390/fermentation5040085
APA Style
Berbegal, C., Fragasso, M., Russo, P., Bimbo, F., Grieco, F., Spano, G., & Capozzi, V.
(2019). Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. Fermentation, 5(4), 85.
https://doi.org/10.3390/fermentation5040085