Bravo BolÃvar, M.S.; Pasini, F.; Marzocchi, S.; Ravagli, C.; Tedeschi, P.
Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review. Foods 2023, 12, 3032.
https://doi.org/10.3390/foods12163032
AMA Style
Bravo BolÃvar MS, Pasini F, Marzocchi S, Ravagli C, Tedeschi P.
Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review. Foods. 2023; 12(16):3032.
https://doi.org/10.3390/foods12163032
Chicago/Turabian Style
Bravo BolÃvar, Michael Steven, Federica Pasini, Silvia Marzocchi, Cesare Ravagli, and Paola Tedeschi.
2023. "Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review" Foods 12, no. 16: 3032.
https://doi.org/10.3390/foods12163032
APA Style
Bravo BolÃvar, M. S., Pasini, F., Marzocchi, S., Ravagli, C., & Tedeschi, P.
(2023). Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review. Foods, 12(16), 3032.
https://doi.org/10.3390/foods12163032