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Exploitation of autochthonous Tuscan sourdough yeasts as potential starters.
Palla M, Agnolucci M, Calzone A, Giovannetti M, Di Cagno R, Gobbetti M, Rizzello CG, Pontonio E. Palla M, et al. Int J Food Microbiol. 2019 Aug 2;302:59-68. doi: 10.1016/j.ijfoodmicro.2018.08.004. Epub 2018 Aug 6. Int J Food Microbiol. 2019. PMID: 30115373 Free article.
Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish.
Osimani A, Ferrocino I, Agnolucci M, Cocolin L, Giovannetti M, Cristani C, Palla M, Milanović V, Roncolini A, Sabbatini R, Garofalo C, Clementi F, Cardinali F, Petruzzelli A, Gabucci C, Tonucci F, Aquilanti L. Osimani A, et al. Among authors: palla m. Food Microbiol. 2019 Sep;82:560-572. doi: 10.1016/ Epub 2019 Apr 2. Food Microbiol. 2019. PMID: 31027819