Ricci, A.; Cirlini, M.; Maoloni, A.; Del Rio, D.; Calani, L.; Bernini, V.; Galaverna, G.; Neviani, E.; Lazzi, C.
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation. Nutrients 2019, 11, 213.
https://doi.org/10.3390/nu11020213
AMA Style
Ricci A, Cirlini M, Maoloni A, Del Rio D, Calani L, Bernini V, Galaverna G, Neviani E, Lazzi C.
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation. Nutrients. 2019; 11(2):213.
https://doi.org/10.3390/nu11020213
Chicago/Turabian Style
Ricci, Annalisa, Martina Cirlini, Antonietta Maoloni, Daniele Del Rio, Luca Calani, Valentina Bernini, Gianni Galaverna, Erasmo Neviani, and Camilla Lazzi.
2019. "Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation" Nutrients 11, no. 2: 213.
https://doi.org/10.3390/nu11020213
APA Style
Ricci, A., Cirlini, M., Maoloni, A., Del Rio, D., Calani, L., Bernini, V., Galaverna, G., Neviani, E., & Lazzi, C.
(2019). Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation. Nutrients, 11(2), 213.
https://doi.org/10.3390/nu11020213