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Lanza B, Di Marco S, Bacceli M, Di Serio MG, Di Loreto G, Cellini M, Simone N. Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products. Fermentation. 2021; 7(4):239. https://doi.org/10.3390/fermentation7040239

Lanza, Barbara, Sara Di Marco, Martina Bacceli, Maria Gabriella Di Serio, Giuseppina Di Loreto, Martina Cellini, and Nicola Simone. 2021. "Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products" Fermentation 7, no. 4: 239. https://doi.org/10.3390/fermentation7040239

Lanza, B., Di Marco, S., Bacceli, M., Di Serio, M. G., Di Loreto, G., Cellini, M., & Simone, N. (2021). Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products. Fermentation, 7(4), 239. https://doi.org/10.3390/fermentation7040239