Świder, O.; Wójcicki, M.; Bujak, M.; Juszczuk-Kubiak, E.; Szczepańska, M.; Roszko, M.Ł.
Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride. Molecules 2021, 26, 5796.
https://doi.org/10.3390/molecules26195796
AMA Style
Świder O, Wójcicki M, Bujak M, Juszczuk-Kubiak E, Szczepańska M, Roszko MŁ.
Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride. Molecules. 2021; 26(19):5796.
https://doi.org/10.3390/molecules26195796
Chicago/Turabian Style
Świder, Olga, Michał Wójcicki, Marzena Bujak, Edyta Juszczuk-Kubiak, Magdalena Szczepańska, and Marek Ł. Roszko.
2021. "Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride" Molecules 26, no. 19: 5796.
https://doi.org/10.3390/molecules26195796
APA Style
Świder, O., Wójcicki, M., Bujak, M., Juszczuk-Kubiak, E., Szczepańska, M., & Roszko, M. Ł.
(2021). Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride. Molecules, 26(19), 5796.
https://doi.org/10.3390/molecules26195796