Peres Fabbri, L.; Cavallero, A.; Vidotto, F.; Gabriele, M.
Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits. Foods 2024, 13, 3369.
https://doi.org/10.3390/foods13213369
AMA Style
Peres Fabbri L, Cavallero A, Vidotto F, Gabriele M.
Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits. Foods. 2024; 13(21):3369.
https://doi.org/10.3390/foods13213369
Chicago/Turabian Style
Peres Fabbri, Laryssa, Andrea Cavallero, Francesca Vidotto, and Morena Gabriele.
2024. "Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits" Foods 13, no. 21: 3369.
https://doi.org/10.3390/foods13213369
APA Style
Peres Fabbri, L., Cavallero, A., Vidotto, F., & Gabriele, M.
(2024). Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits. Foods, 13(21), 3369.
https://doi.org/10.3390/foods13213369