作者:
Costantino,Vischetti [1]
;
Cristiano,Casucci [1]
;
Arianna,De Bernardi [1]
;
Elga,Monaci [1]
;
Luca,Tiano [2]
;
Fabio,Marcheggiani [2]
;
Maurizio,Ciani [2]
;
Francesca,Comitini [2]
;
Enrica,Marini [2]
;
Eren,Taskin [3]
;
Edoardo,Puglisi [3]
作者单位:
Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Ancona, Italy.
[1]
Department of Life and Environmental Sciences, Marche Polytechnic University, Ancona, Italy.
[2]
Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Catholic University of Sacred Heart, Piacenza, Italy.
[3]
DOI
10.3389/fmicb.2020.01892
PMID
33013727
发布时间
2020-10-06