Gaglio, R.; Alfonzo, A.; Polizzotto, N.; Corona, O.; Francesca, N.; Russo, G.; Moschetti, G.; Settanni, L.
Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61. Fermentation 2021, 7, 143.
https://doi.org/10.3390/fermentation7030143
AMA Style
Gaglio R, Alfonzo A, Polizzotto N, Corona O, Francesca N, Russo G, Moschetti G, Settanni L.
Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61. Fermentation. 2021; 7(3):143.
https://doi.org/10.3390/fermentation7030143
Chicago/Turabian Style
Gaglio, Raimondo, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, and Luca Settanni.
2021. "Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61" Fermentation 7, no. 3: 143.
https://doi.org/10.3390/fermentation7030143
APA Style
Gaglio, R., Alfonzo, A., Polizzotto, N., Corona, O., Francesca, N., Russo, G., Moschetti, G., & Settanni, L.
(2021). Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61. Fermentation, 7(3), 143.
https://doi.org/10.3390/fermentation7030143
