Plessas, S.; Mantzourani, I.; Alexopoulos, A.; Alexandri, M.; Kopsahelis, N.; Adamopoulou, V.; Bekatorou, A.
Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice. Antioxidants 2023, 12, 1113.
https://doi.org/10.3390/antiox12051113
AMA Style
Plessas S, Mantzourani I, Alexopoulos A, Alexandri M, Kopsahelis N, Adamopoulou V, Bekatorou A.
Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice. Antioxidants. 2023; 12(5):1113.
https://doi.org/10.3390/antiox12051113
Chicago/Turabian Style
Plessas, Stavros, Ioanna Mantzourani, Athanasios Alexopoulos, Maria Alexandri, Nikolaos Kopsahelis, Vasiliki Adamopoulou, and Argyro Bekatorou.
2023. "Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice" Antioxidants 12, no. 5: 1113.
https://doi.org/10.3390/antiox12051113
APA Style
Plessas, S., Mantzourani, I., Alexopoulos, A., Alexandri, M., Kopsahelis, N., Adamopoulou, V., & Bekatorou, A.
(2023). Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice. Antioxidants, 12(5), 1113.
https://doi.org/10.3390/antiox12051113
