Qualificazione dei prodotti finali, divulgazione sul territorio regionale e nazionale, e pubblicazione dei risultati
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GRIECO F., Carluccio M.A., Giovinazzo G. (2019). Autochthonous Saccharomyces cerevisiae starter cultures enhance polyphenols content, antioxidant activity and anti-inflammatory response of Apulian red wines. Foods, 8, 453. (doi: 10.3390/foods8100453). https://www.mdpi.com/2304-8158/8/10/453