Pereira, N.; Alegria, C.; Aleixo, C.; Martins, P.; Gonçalves, E.M.; Abreu, M.
Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients. Foods 2021, 10, 2916.
https://doi.org/10.3390/foods10122916
AMA Style
Pereira N, Alegria C, Aleixo C, Martins P, Gonçalves EM, Abreu M.
Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients. Foods. 2021; 10(12):2916.
https://doi.org/10.3390/foods10122916
Chicago/Turabian Style
Pereira, Nelson, Carla Alegria, Cristina Aleixo, Paula Martins, Elsa M. Gonçalves, and Marta Abreu.
2021. "Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients" Foods 10, no. 12: 2916.
https://doi.org/10.3390/foods10122916
APA Style
Pereira, N., Alegria, C., Aleixo, C., Martins, P., Gonçalves, E. M., & Abreu, M.
(2021). Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients. Foods, 10(12), 2916.
https://doi.org/10.3390/foods10122916
