Szudera-Kończal, K.; Myszka, K.; Kubiak, P.; Drabińska, N.; Majcher, M.A.
The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey. Molecules 2023, 28, 4308.
https://doi.org/10.3390/molecules28114308
AMA Style
Szudera-Kończal K, Myszka K, Kubiak P, Drabińska N, Majcher MA.
The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey. Molecules. 2023; 28(11):4308.
https://doi.org/10.3390/molecules28114308
Chicago/Turabian Style
Szudera-Kończal, Kamila, Kamila Myszka, Piotr Kubiak, Natalia Drabińska, and Małgorzata Anna Majcher.
2023. "The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey" Molecules 28, no. 11: 4308.
https://doi.org/10.3390/molecules28114308
APA Style
Szudera-Kończal, K., Myszka, K., Kubiak, P., Drabińska, N., & Majcher, M. A.
(2023). The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey. Molecules, 28(11), 4308.
https://doi.org/10.3390/molecules28114308