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Journal: Fermentation, 2021
Volume: 7
Number: 35
Article:
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level
Authors:
by
Pietro Barbaccia, Gabriele Busetta, Michele Matraxia, Anna Maria Sutera, Valentina Craparo, Giancarlo Moschetti, Nicola Francesca, Luca Settanni and Raimondo Gaglio
Link:
https://www.mdpi.com/2311-5637/7/1/35
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