Aprea, G.; Alessiani, A.; Rossi, F.; Sacchini, L.; Boni, A.; D’Angelantonio, D.; Scattolini, S.; Sperandii, A.F.; Centorotola, G.; Neri, D.;
et al. Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture. Appl. Sci. 2021, 11, 7897.
https://doi.org/10.3390/app11177897
AMA Style
Aprea G, Alessiani A, Rossi F, Sacchini L, Boni A, D’Angelantonio D, Scattolini S, Sperandii AF, Centorotola G, Neri D,
et al. Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture. Applied Sciences. 2021; 11(17):7897.
https://doi.org/10.3390/app11177897
Chicago/Turabian Style
Aprea, Giuseppe, Alessandra Alessiani, Franca Rossi, Lorena Sacchini, Arianna Boni, Daniela D’Angelantonio, Silvia Scattolini, Anna Franca Sperandii, Gabriella Centorotola, Diana Neri,
and et al. 2021. "Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture" Applied Sciences 11, no. 17: 7897.
https://doi.org/10.3390/app11177897
APA Style
Aprea, G., Alessiani, A., Rossi, F., Sacchini, L., Boni, A., D’Angelantonio, D., Scattolini, S., Sperandii, A. F., Centorotola, G., Neri, D., Pomilio, F., Di Giannatale, E., Del Matto, I., Tucci, P., & Migliorati, G.
(2021). Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture. Applied Sciences, 11(17), 7897.
https://doi.org/10.3390/app11177897
