Randazzo, C.L.; Liotta, L.; Angelis, M.D.; Celano, G.; Russo, N.; Hoorde, K.V.; Chiofalo, V.; Pino, A.; Caggia, C.
Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making. Microorganisms 2021, 9, 179.
https://doi.org/10.3390/microorganisms9010179
AMA Style
Randazzo CL, Liotta L, Angelis MD, Celano G, Russo N, Hoorde KV, Chiofalo V, Pino A, Caggia C.
Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making. Microorganisms. 2021; 9(1):179.
https://doi.org/10.3390/microorganisms9010179
Chicago/Turabian Style
Randazzo, Cinzia Lucia, Luigi Liotta, Maria De Angelis, Giuseppe Celano, Nunziatina Russo, Koenraad Van Hoorde, Vincenzo Chiofalo, Alessandra Pino, and Cinzia Caggia.
2021. "Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making" Microorganisms 9, no. 1: 179.
https://doi.org/10.3390/microorganisms9010179
APA Style
Randazzo, C. L., Liotta, L., Angelis, M. D., Celano, G., Russo, N., Hoorde, K. V., Chiofalo, V., Pino, A., & Caggia, C.
(2021). Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making. Microorganisms, 9(1), 179.
https://doi.org/10.3390/microorganisms9010179
