Sionek, B.; Tambor, K.; Okoń, A.; Szymański, P.; Zielińska, D.; Neffe-Skocińska, K.; Kołożyn-Krajewska, D.
Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages. Molecules 2021, 26, 6454.
https://doi.org/10.3390/molecules26216454
AMA Style
Sionek B, Tambor K, Okoń A, Szymański P, Zielińska D, Neffe-Skocińska K, Kołożyn-Krajewska D.
Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages. Molecules. 2021; 26(21):6454.
https://doi.org/10.3390/molecules26216454
Chicago/Turabian Style
Sionek, Barbara, Krzysztof Tambor, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Neffe-Skocińska, and Danuta Kołożyn-Krajewska.
2021. "Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages" Molecules 26, no. 21: 6454.
https://doi.org/10.3390/molecules26216454
APA Style
Sionek, B., Tambor, K., Okoń, A., Szymański, P., Zielińska, D., Neffe-Skocińska, K., & Kołożyn-Krajewska, D.
(2021). Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages. Molecules, 26(21), 6454.
https://doi.org/10.3390/molecules26216454
