Fasolato, L., N. A. Andreani, R. De Nardi, G. Nalotto, L. Serva, S. Balzan, B. Cardazzo, L. Carraro, F. Fontana, and E. Novelli. “Spectrophotometric Techniques for the Characterization of Strains Involved in the Blue Pigmentation of Food: Preliminary Results”. Italian Journal of Food Safety, vol. 7, no. 1, Apr. 2018, doi:10.4081/ijfs.2018.6928.