Staninska-Pięta, J.; Czarny, J.; Wolko, Ł.; Cyplik, P.; Drożdżyńska, A.; Przybylak, M.; Ratajczak, K.; Piotrowska-Cyplik, A.
Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process. Foods 2023, 12, 3079.
https://doi.org/10.3390/foods12163079
AMA Style
Staninska-Pięta J, Czarny J, Wolko Ł, Cyplik P, Drożdżyńska A, Przybylak M, Ratajczak K, Piotrowska-Cyplik A.
Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process. Foods. 2023; 12(16):3079.
https://doi.org/10.3390/foods12163079
Chicago/Turabian Style
Staninska-Pięta, Justyna, Jakub Czarny, Łukasz Wolko, Paweł Cyplik, Agnieszka Drożdżyńska, Martyna Przybylak, Katarzyna Ratajczak, and Agnieszka Piotrowska-Cyplik.
2023. "Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process" Foods 12, no. 16: 3079.
https://doi.org/10.3390/foods12163079
APA Style
Staninska-Pięta, J., Czarny, J., Wolko, Ł., Cyplik, P., Drożdżyńska, A., Przybylak, M., Ratajczak, K., & Piotrowska-Cyplik, A.
(2023). Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process. Foods, 12(16), 3079.
https://doi.org/10.3390/foods12163079
