Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.

Capozzi V, Russo P, Fragasso M, De Vita P, Fiocco D, Spano G

DOI: 10.3389/fmicb.2012.00094
Published: 2012
Container: Frontiers in microbiology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fmicb.2012.00094,
  title = {Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.},
  author = {Capozzi V and Russo P and Fragasso M and De Vita P and Fiocco D and Spano G},
  year = {2012},
  journal = {Frontiers in microbiology},
  doi = {10.3389/fmicb.2012.00094},
  url = {https://doi.org/10.3389/fmicb.2012.00094}
}

RIS

TY  - JOUR
TI  - Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.
AU  - Capozzi V
AU  - Russo P
AU  - Fragasso M
AU  - De Vita P
AU  - Fiocco D
AU  - Spano G
PY  - 2012
JO  - Frontiers in microbiology
DO  - 10.3389/fmicb.2012.00094
UR  - https://doi.org/10.3389/fmicb.2012.00094
ER  -

APA

V, C., P, R., M, F., P, D. V., D, F., & G, S. (2012). Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.. Frontiers in microbiology. https://doi.org/10.3389/fmicb.2012.00094

Source records

pubmed · retrieved 2026-09-26T06:24:15.736Z