[1]
Lai, F. et al. 2022. Mycobiome characterization of “Ghimisone”, a Sardinian ancient barley sourdough traditionally used in Sardinia for making “Ogliathu” bread. Italian Journal of Mycology. 51, 1 (Jan. 2022), 34–46. DOI:https://doi.org/10.6092/issn.2531-7342/14241.