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	1.	The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese. [electronic resource] by Guarrasi, Valeria Sannino, Ciro Moschetti, Marta Bonanno, Adriana Di Grigoli, Antonino Settanni, Luca Producer: 20171226 In: International journal of food microbiology vol. 259 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Nutraceutical Value of Pantelleria Capers (Capparis spinosa L.). [electronic resource] by Lo Bosco, Fabrizia Guarrasi, Valeria Moschetti, Marta Germanà, Maria Antonietta Butera, Daniela Corana, Federica Papetti, Adele Producer: 20191028 In: Journal of food science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening. [electronic resource] by Di Grigoli, Antonino Francesca, Nicola Gaglio, Raimondo Guarrasi, Valeria Moschetti, Marta Scatassa, Maria Luisa Settanni, Luca Bonanno, Adriana Producer: 20150709 In: Food microbiology vol. 46 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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