Order Article Reprints

Alfonzo A, Francesca N, Naselli V, Gaglio R, Corona O, Seminerio V, Settanni L, La Croce F, Moschetti G. Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives. Fermentation. 2023; 9(7):634. https://doi.org/10.3390/fermentation9070634

Alfonzo, Antonio, Nicola Francesca, Vincenzo Naselli, Raimondo Gaglio, Onofrio Corona, Venera Seminerio, Luca Settanni, Francesco La Croce, and Giancarlo Moschetti. 2023. "Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives" Fermentation 9, no. 7: 634. https://doi.org/10.3390/fermentation9070634

Alfonzo, A., Francesca, N., Naselli, V., Gaglio, R., Corona, O., Seminerio, V., Settanni, L., La Croce, F., & Moschetti, G. (2023). Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives. Fermentation, 9(7), 634. https://doi.org/10.3390/fermentation9070634