Order Article Reprints

Tolpeznikaite E, Bartkevics V, Skrastina A, Pavlenko R, Ruzauskas M, Starkute V, Zokaityte E, Klupsaite D, Ruibys R, Rocha JM, et al. Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin. Biology. 2023; 12(2):248. https://doi.org/10.3390/biology12020248

Tolpeznikaite, Ernesta, Vadims Bartkevics, Anna Skrastina, Romans Pavlenko, Modestas Ruzauskas, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Romas Ruibys, João Miguel Rocha, and et al. 2023. "Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin" Biology 12, no. 2: 248. https://doi.org/10.3390/biology12020248

Tolpeznikaite, E., Bartkevics, V., Skrastina, A., Pavlenko, R., Ruzauskas, M., Starkute, V., Zokaityte, E., Klupsaite, D., Ruibys, R., Rocha, J. M., & Bartkiene, E. (2023). Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin. Biology, 12(2), 248. https://doi.org/10.3390/biology12020248