Order Article Reprints

Balli D, Cecchi L, Pieraccini G, Venturi M, Galli V, Reggio M, Di Gioia D, Furlanetto S, Orlandini S, Innocenti M, et al. Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods. 2023; 12(4):748. https://doi.org/10.3390/foods12040748

Balli, Diletta, Lorenzo Cecchi, Giuseppe Pieraccini, Manuel Venturi, Viola Galli, Marta Reggio, Diana Di Gioia, Sandra Furlanetto, Serena Orlandini, Marzia Innocenti, and et al. 2023. "Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity" Foods 12, no. 4: 748. https://doi.org/10.3390/foods12040748

Balli, D., Cecchi, L., Pieraccini, G., Venturi, M., Galli, V., Reggio, M., Di Gioia, D., Furlanetto, S., Orlandini, S., Innocenti, M., & Mulinacci, N. (2023). Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods, 12(4), 748. https://doi.org/10.3390/foods12040748