L. Pretti
发表
M. F. Addis,
M. Campus,
V. Tedde,
2010
.
B. Marongiu,
S. Porcedda,
D. Falconieri,
2012
.
C. Giordano,
L. Barbanti,
M. Rinaldi,
2021,
Applied Sciences.
J. Sharifi‐Rad,
G. Biosa,
G. Pintus,
2022,
Natural product research.
G. Nieddu,
G. Nieddu,
P. Serra,
2014,
Food chemistry.
NMR analysis of seven selections of vermentino grape berry: metabolites composition and development.
G. Mulas,
R. Anedda,
R. Tonelli,
2011,
Journal of agricultural and food chemistry.
G. D’hallewin,
A. Santoru,
G. Zara,
2022,
Fermentation.
V. Sanna,
L. Pretti,
Vanna Sanna,
2015
.
A. Fadda,
A. Santoru,
D. Sanna,
2022,
Food Chemistry Advances.
G. D’hallewin,
M. Porcu,
L. Pretti,
2020
.
M. Porcu,
L. Pretti,
M. Sanna,
2018,
Innovative Food Science & Emerging Technologies.
R. Anedda,
G. Zara,
M. Budroni,
2023,
Fermentation.
Gheyath K Nasrallah,
H. Zayed,
D. Pagnozzi,
2018,
Molecules.
L. Mercenaro,
G. Nieddu,
A. Del Caro,
2015,
Molecules.
Sergio Scognamillo,
P. Serra,
D. Farina,
2017,
Food chemistry.
M. Porcu,
L. Pretti,
N. Secchi,
2019,
European Food Research and Technology.
T. Ganino,
I. Marchioni,
L. Pretti,
2023,
Plants.
I. Mannazzu,
T. Roggio,
D. Giunta,
2011,
Journal of Industrial Microbiology & Biotechnology.