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BIBLIOGRAPHY
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1. Arora, K.; Ameur, H.; Polo, A.; Di Cagno, R.; Rizzello, C.G.; Gobbetti, M. Thirty Years of Knowledge on Sourdough Fermentation: A Systematic Review. Trends Food Sci. Technol. 2021, 108, 71–83, doi:10.1016/j.tifs.2020.12.008.
2. Cocolin, L.; Ercolini, D. Zooming into Food-Associated Microbial Consortia: A “cultural” Evolution. Curr. Opin. Food Sci. 2015, 2, 43–50, doi:10.1016/j.cofs.2015.01.003.
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7. Tlais, A.Z.A.; Da Ros, A.; Filannino, P.; Vincentini, O.; Gobbetti, M.; Di Cagno, R. Biotechnological Re-Cycling of Apple by-Products: A Reservoir Model to Produce a Dietary Supplement Fortified with Biogenic Phenolic Compounds. Food Chem. 2021, 336, 127616, doi:10.1016/j.foodchem.2020.127616.
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