Garofalo, G. Et Al. 2023. A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture. FOODS , vol.12, no.18 , 1-14.

Garofalo, G., Ponte, M., Busetta, G., Tolone, M., Bonanno, A., Portolano, B., ... Gaglio, R.(2023). A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture. FOODS , vol.12, no.18, 1-14.

Garofalo, Giuliana Et Al. "A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture," FOODS , vol.12, no.18, 1-14, 2023

Garofalo, Giuliana Et Al. "A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture." FOODS , vol.12, no.18, pp.1-14, 2023

Garofalo, G. Et Al. (2023) . "A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture." FOODS , vol.12, no.18, pp.1-14.

@article{article, author={Giuliana Garofalo Et Al. }, title={A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture}, journal={FOODS}, year=2023, pages={1-14} }