Antonino Di Grigoli

1 ta ish

University of Palermo

1. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

   Valeria Guarrasi, Ciro Sannino, Marta Moschetti +3

   Maqola20172 iqtibos

   ABIABI:AkademIndex/2026.other.392954