Bencresciuto, G.F.; Mandalà , C.; Migliori, C.A.; Cortellino, G.; Vanoli, M.; Bardi, L.
Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (Olea europaea L.) cv. Leccino. Fermentation 2023, 9, 182.
https://doi.org/10.3390/fermentation9020182
AMA Style
Bencresciuto GF, Mandalà C, Migliori CA, Cortellino G, Vanoli M, Bardi L.
Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (Olea europaea L.) cv. Leccino. Fermentation. 2023; 9(2):182.
https://doi.org/10.3390/fermentation9020182
Chicago/Turabian Style
Bencresciuto, Grazia Federica, Claudio Mandalà , Carmela Anna Migliori, Giovanna Cortellino, Maristella Vanoli, and Laura Bardi.
2023. "Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (Olea europaea L.) cv. Leccino" Fermentation 9, no. 2: 182.
https://doi.org/10.3390/fermentation9020182
APA Style
Bencresciuto, G. F., Mandalà , C., Migliori, C. A., Cortellino, G., Vanoli, M., & Bardi, L.
(2023). Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (Olea europaea L.) cv. Leccino. Fermentation, 9(2), 182.
https://doi.org/10.3390/fermentation9020182