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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

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

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