Article Versions Notes

Mockus E, Starkute V, Klupsaite D, Bartkevics V, Borisova A, Sarunaite L, Arlauskiene A, Rocha JM, Bartkiene E. Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici. Foods. 2024; 13(8):1249. https://doi.org/10.3390/foods13081249

Mockus, Ernestas, Vytaute Starkute, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, Lina Sarunaite, Ausra Arlauskiene, João Miguel Rocha, and Elena Bartkiene. 2024. "Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici" Foods 13, no. 8: 1249. https://doi.org/10.3390/foods13081249

Mockus, E., Starkute, V., Klupsaite, D., Bartkevics, V., Borisova, A., Sarunaite, L., Arlauskiene, A., Rocha, J. M., & Bartkiene, E. (2024). Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici. Foods, 13(8), 1249. https://doi.org/10.3390/foods13081249