Manuel Venturi
0000-0001-6245-7602
3 papers found
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Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings
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