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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

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

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