Article Versions Notes

Chiş MS, Păucean A, Man SM, Vodnar DC, Teleky B-E, Pop CR, Stan L, Borsai O, Kadar CB, Urcan AC, et al. Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds. Applied Sciences. 2020; 10(20):7140. https://doi.org/10.3390/app10207140

Chiş, Maria Simona, Adriana Păucean, Simona Maria Man, Dan Cristian Vodnar, Bernadette-Emoke Teleky, Carmen Rodica Pop, Laura Stan, Orsolya Borsai, Csaba Balasz Kadar, Adriana Cristina Urcan, and et al. 2020. "Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds" Applied Sciences 10, no. 20: 7140. https://doi.org/10.3390/app10207140

Chiş, M. S., Păucean, A., Man, S. M., Vodnar, D. C., Teleky, B.-E., Pop, C. R., Stan, L., Borsai, O., Kadar, C. B., Urcan, A. C., & Muste, S. (2020). Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds. Applied Sciences, 10(20), 7140. https://doi.org/10.3390/app10207140