Bontsidis, C.; Mallouchos, A.; Terpou, A.; Nikolaou, A.; Batra, G.; Mantzourani, I.; Alexopoulos, A.; Plessas, S.
Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks. Foods 2021, 10, 768.
https://doi.org/10.3390/foods10040768
AMA Style
Bontsidis C, Mallouchos A, Terpou A, Nikolaou A, Batra G, Mantzourani I, Alexopoulos A, Plessas S.
Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks. Foods. 2021; 10(4):768.
https://doi.org/10.3390/foods10040768
Chicago/Turabian Style
Bontsidis, Christos, Athanasios Mallouchos, Antonia Terpou, Anastasios Nikolaou, Georgia Batra, Ioanna Mantzourani, Athanasios Alexopoulos, and Stavros Plessas.
2021. "Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks" Foods 10, no. 4: 768.
https://doi.org/10.3390/foods10040768
APA Style
Bontsidis, C., Mallouchos, A., Terpou, A., Nikolaou, A., Batra, G., Mantzourani, I., Alexopoulos, A., & Plessas, S.
(2021). Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks. Foods, 10(4), 768.
https://doi.org/10.3390/foods10040768