Article Versions Notes

Chen JM, Al KF, Craven LJ, Seney S, Coons M, McCormick H, Reid G, O’Connor C, Burton JP. Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture. Nutrients. 2020; 12(3):648. https://doi.org/10.3390/nu12030648

Chen, Jennifer M., Kait F. Al, Laura J. Craven, Shannon Seney, Margaret Coons, Heather McCormick, Gregor Reid, Colleen O’Connor, and Jeremy P. Burton. 2020. "Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture" Nutrients 12, no. 3: 648. https://doi.org/10.3390/nu12030648

Chen, J. M., Al, K. F., Craven, L. J., Seney, S., Coons, M., McCormick, H., Reid, G., O’Connor, C., & Burton, J. P. (2020). Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture. Nutrients, 12(3), 648. https://doi.org/10.3390/nu12030648