LAI, F.; LAI, A.; DE BELLIS, R.; SISTI, D.; POTENZA, L. Mycobiome characterization of “Ghimisone”, a Sardinian ancient barley sourdough traditionally used in Sardinia for making “Ogliathu” bread. Italian Journal of Mycology, [S. l.], v. 51, n. 1, p. 34–46, 2022. DOI: 10.6092/issn.2531-7342/14241. Disponível em: https://italianmycology.unibo.it/article/view/14241. Acesso em: 27 apr. 2024.