Venugopal, K.; Satora, P.; Kała, K.; Sułkowska-Ziaja, K.; Szewczyk, A.; Ostachowicz, B.; Muszyńska, B.; Bernaś, E.
Fermented, Freeze-Dried Snacks from Lactarius deliciosus as a Source of Functional Compounds and Lactic Acid Bacteria. Molecules 2025, 30, 1566.
https://doi.org/10.3390/molecules30071566
AMA Style
Venugopal K, Satora P, Kała K, Sułkowska-Ziaja K, Szewczyk A, Ostachowicz B, Muszyńska B, Bernaś E.
Fermented, Freeze-Dried Snacks from Lactarius deliciosus as a Source of Functional Compounds and Lactic Acid Bacteria. Molecules. 2025; 30(7):1566.
https://doi.org/10.3390/molecules30071566
Chicago/Turabian Style
Venugopal, Kavya, Paweł Satora, Katarzyna Kała, Katarzyna Sułkowska-Ziaja, Agnieszka Szewczyk, Beata Ostachowicz, Bożena Muszyńska, and Emilia Bernaś.
2025. "Fermented, Freeze-Dried Snacks from Lactarius deliciosus as a Source of Functional Compounds and Lactic Acid Bacteria" Molecules 30, no. 7: 1566.
https://doi.org/10.3390/molecules30071566
APA Style
Venugopal, K., Satora, P., Kała, K., Sułkowska-Ziaja, K., Szewczyk, A., Ostachowicz, B., Muszyńska, B., & Bernaś, E.
(2025). Fermented, Freeze-Dried Snacks from Lactarius deliciosus as a Source of Functional Compounds and Lactic Acid Bacteria. Molecules, 30(7), 1566.
https://doi.org/10.3390/molecules30071566
