Angela Guido is an author at University of Parma specializing in microbiology, food chemistry, and food technology.
Top concepts
HealthFood SafetyFood QualityMicrobiologyBiotechnologyFood ChemistryFood ProcessingFood TechnologyFood FermentationFood Microbiology
Publications per year
2019–2019
1
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From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring
Annalisa Ricci, Martina Cirlini, Angela Guido et al. · Foods · 2019 · 37 citations · Full text
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