Order Article Reprints

Streimikyte P, Kailiuviene J, Mazoniene E, Puzeryte V, Urbonaviciene D, Balciunaitiene A, Liapman TD, Laureckas Z, Viskelis P, Viskelis J. The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria. Foods. 2022; 11(14):2055. https://doi.org/10.3390/foods11142055

Streimikyte, Paulina, Jurgita Kailiuviene, Edita Mazoniene, Viktorija Puzeryte, Dalia Urbonaviciene, Aiste Balciunaitiene, Theodore Daniel Liapman, Zygimantas Laureckas, Pranas Viskelis, and Jonas Viskelis. 2022. "The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria" Foods 11, no. 14: 2055. https://doi.org/10.3390/foods11142055

Streimikyte, P., Kailiuviene, J., Mazoniene, E., Puzeryte, V., Urbonaviciene, D., Balciunaitiene, A., Liapman, T. D., Laureckas, Z., Viskelis, P., & Viskelis, J. (2022). The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria. Foods, 11(14), 2055. https://doi.org/10.3390/foods11142055