Chessa, L.; Paba, A.; Daga, E.; Dupré, I.; Comunian, R.
Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese. Microorganisms 2021, 9, 1363.
https://doi.org/10.3390/microorganisms9071363
AMA Style
Chessa L, Paba A, Daga E, Dupré I, Comunian R.
Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese. Microorganisms. 2021; 9(7):1363.
https://doi.org/10.3390/microorganisms9071363
Chicago/Turabian Style
Chessa, Luigi, Antonio Paba, Elisabetta Daga, Ilaria Dupré, and Roberta Comunian.
2021. "Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese" Microorganisms 9, no. 7: 1363.
https://doi.org/10.3390/microorganisms9071363
APA Style
Chessa, L., Paba, A., Daga, E., Dupré, I., & Comunian, R.
(2021). Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese. Microorganisms, 9(7), 1363.
https://doi.org/10.3390/microorganisms9071363