Rizzi, F.; Juan, B.; Espadaler-Mazo, J.; Capellas, M.; Huedo, P.
Lactiplantibacillus plantarum KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation. Foods 2024, 13, 3851.
https://doi.org/10.3390/foods13233851
AMA Style
Rizzi F, Juan B, Espadaler-Mazo J, Capellas M, Huedo P.
Lactiplantibacillus plantarum KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation. Foods. 2024; 13(23):3851.
https://doi.org/10.3390/foods13233851
Chicago/Turabian Style
Rizzi, Francesca, Bibiana Juan, Jordi Espadaler-Mazo, Marta Capellas, and Pol Huedo.
2024. "Lactiplantibacillus plantarum KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation" Foods 13, no. 23: 3851.
https://doi.org/10.3390/foods13233851
APA Style
Rizzi, F., Juan, B., Espadaler-Mazo, J., Capellas, M., & Huedo, P.
(2024). Lactiplantibacillus plantarum KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation. Foods, 13(23), 3851.
https://doi.org/10.3390/foods13233851