受强制性开放获取政策约束的文章 - Giuseppe Natrella了解详情
可在其他位置公开访问的文章：2 篇
Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese
M Faccia, A Trani, G Natrella, G Gambacorta
Journal of dairy science 101 (7), 5751-5757, 2018
强制性开放获取政策： Government of Italy
Evolution of VOC and sensory characteristics of stracciatella cheese as affected by different preservatives
G Natrella, G Difonzo, M Calasso, G Costantino, F Caponio, M Faccia
Foods 9 (10), 1446, 2020
强制性开放获取政策： Fondazione Cariplo
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