Diez-Ozaeta, I.; Vázquez-Araújo, L.; Estrada, O.; Puente, T.; Regefalk, J.
Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives. Foods 2024, 13, 664.
https://doi.org/10.3390/foods13050664
AMA Style
Diez-Ozaeta I, Vázquez-Araújo L, Estrada O, Puente T, Regefalk J.
Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives. Foods. 2024; 13(5):664.
https://doi.org/10.3390/foods13050664
Chicago/Turabian Style
Diez-Ozaeta, Iñaki, Laura Vázquez-Araújo, Olaia Estrada, Telmo Puente, and John Regefalk.
2024. "Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives" Foods 13, no. 5: 664.
https://doi.org/10.3390/foods13050664
APA Style
Diez-Ozaeta, I., Vázquez-Araújo, L., Estrada, O., Puente, T., & Regefalk, J.
(2024). Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives. Foods, 13(5), 664.
https://doi.org/10.3390/foods13050664
