Skrzypczak, K.; Teterycz, D.; Gustaw, W.; Domagała, D.; Mielczarek, P.; Kasprzyk-Pochopień, J.
The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages. Appl. Sci. 2024, 14, 5187.
https://doi.org/10.3390/app14125187
AMA Style
Skrzypczak K, Teterycz D, Gustaw W, Domagała D, Mielczarek P, Kasprzyk-Pochopień J.
The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages. Applied Sciences. 2024; 14(12):5187.
https://doi.org/10.3390/app14125187
Chicago/Turabian Style
Skrzypczak, Katarzyna, Dorota Teterycz, Waldemar Gustaw, Dorota Domagała, Przemysław Mielczarek, and Joanna Kasprzyk-Pochopień.
2024. "The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages" Applied Sciences 14, no. 12: 5187.
https://doi.org/10.3390/app14125187
APA Style
Skrzypczak, K., Teterycz, D., Gustaw, W., Domagała, D., Mielczarek, P., & Kasprzyk-Pochopień, J.
(2024). The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages. Applied Sciences, 14(12), 5187.
https://doi.org/10.3390/app14125187