Palla, M.; Conte, G.; Grassi, A.; Esin, S.; Serra, A.; Mele, M.; Giovannetti, M.; Agnolucci, M.
Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs. Foods 2021, 10, 2087.
https://doi.org/10.3390/foods10092087
AMA Style
Palla M, Conte G, Grassi A, Esin S, Serra A, Mele M, Giovannetti M, Agnolucci M.
Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs. Foods. 2021; 10(9):2087.
https://doi.org/10.3390/foods10092087
Chicago/Turabian Style
Palla, Michela, Giuseppe Conte, Arianna Grassi, Semih Esin, Andrea Serra, Marcello Mele, Manuela Giovannetti, and Monica Agnolucci.
2021. "Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs" Foods 10, no. 9: 2087.
https://doi.org/10.3390/foods10092087
APA Style
Palla, M., Conte, G., Grassi, A., Esin, S., Serra, A., Mele, M., Giovannetti, M., & Agnolucci, M.
(2021). Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs. Foods, 10(9), 2087.
https://doi.org/10.3390/foods10092087