Article Versions Notes

Castellana S, Bianco A, Capozzi L, Del Sambro L, Simone D, Iammarino M, Nardelli V, Caffò A, Trisolini C, Castellana A, et al. Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy). Fermentation. 2023; 9(10):911. https://doi.org/10.3390/fermentation9100911

Castellana, Stefano, Angelica Bianco, Loredana Capozzi, Laura Del Sambro, Domenico Simone, Marco Iammarino, Valeria Nardelli, Annamaria Caffò, Carmelinda Trisolini, Antonella Castellana, and et al. 2023. "Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy)" Fermentation 9, no. 10: 911. https://doi.org/10.3390/fermentation9100911

Castellana, S., Bianco, A., Capozzi, L., Del Sambro, L., Simone, D., Iammarino, M., Nardelli, V., Caffò, A., Trisolini, C., Castellana, A., Catalano, E., Milano, A., Schino, G., Sottili, R., & Parisi, A. (2023). Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy). Fermentation, 9(10), 911. https://doi.org/10.3390/fermentation9100911