Chiarini, E.; Alessandria, V.; Buzzanca, D.; Giordano, M.; Seif Zadeh, N.; Mancuso, F.; Zeppa, G.
Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects. Foods 2024, 13, 3715.
https://doi.org/10.3390/foods13233715
AMA Style
Chiarini E, Alessandria V, Buzzanca D, Giordano M, Seif Zadeh N, Mancuso F, Zeppa G.
Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects. Foods. 2024; 13(23):3715.
https://doi.org/10.3390/foods13233715
Chicago/Turabian Style
Chiarini, Elisabetta, Valentina Alessandria, Davide Buzzanca, Manuela Giordano, Negin Seif Zadeh, Francesco Mancuso, and Giuseppe Zeppa.
2024. "Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects" Foods 13, no. 23: 3715.
https://doi.org/10.3390/foods13233715
APA Style
Chiarini, E., Alessandria, V., Buzzanca, D., Giordano, M., Seif Zadeh, N., Mancuso, F., & Zeppa, G.
(2024). Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects. Foods, 13(23), 3715.
https://doi.org/10.3390/foods13233715
