Zambonelli, C., Chiavari, C., Benevelli, M., & Coloretti, F. (2002). Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods: Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods. Food technology and biotechnology.
Chicago stil citiranjaZambonelli, Carlo, Cristiana Chiavari, Marzia Benevelli, and Fabio Coloretti. "Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods: Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods." 2002.
MLA stil citiranjaZambonelli, Carlo, Cristiana Chiavari, Marzia Benevelli, and Fabio Coloretti. "Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods: Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods." 2002.