Garofalo, G. Et Al. 2025. Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area. FOOD RESEARCH INTERNATIONAL , vol.115696 , 1-10.

Garofalo, G., Taşpınar, T., Larini, I., Felis, G. E., Busetta, G., Settanni, L., ... Sardina, M. T.(2025). Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area. FOOD RESEARCH INTERNATIONAL , vol.115696, 1-10.

Garofalo, Giuliana Et Al. "Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area," FOOD RESEARCH INTERNATIONAL , vol.115696, 1-10, 2025

Garofalo, Giuliana Et Al. "Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area." FOOD RESEARCH INTERNATIONAL , vol.115696, pp.1-10, 2025

Garofalo, G. Et Al. (2025) . "Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area." FOOD RESEARCH INTERNATIONAL , vol.115696, pp.1-10.

@article{article, author={Giuliana Garofalo Et Al. }, title={Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area}, journal={FOOD RESEARCH INTERNATIONAL}, year=2025, pages={1-10} }