Barbaccia, P.; Busetta, G.; Matraxia, M.; Sutera, A.M.; Craparo, V.; Moschetti, G.; Francesca, N.; Settanni, L.; Gaglio, R.
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level. Fermentation 2021, 7, 35.
https://doi.org/10.3390/fermentation7010035
AMA Style
Barbaccia P, Busetta G, Matraxia M, Sutera AM, Craparo V, Moschetti G, Francesca N, Settanni L, Gaglio R.
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level. Fermentation. 2021; 7(1):35.
https://doi.org/10.3390/fermentation7010035
Chicago/Turabian Style
Barbaccia, Pietro, Gabriele Busetta, Michele Matraxia, Anna Maria Sutera, Valentina Craparo, Giancarlo Moschetti, Nicola Francesca, Luca Settanni, and Raimondo Gaglio.
2021. "Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level" Fermentation 7, no. 1: 35.
https://doi.org/10.3390/fermentation7010035
APA Style
Barbaccia, P., Busetta, G., Matraxia, M., Sutera, A. M., Craparo, V., Moschetti, G., Francesca, N., Settanni, L., & Gaglio, R.
(2021). Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level. Fermentation, 7(1), 35.
https://doi.org/10.3390/fermentation7010035
