Picon, A.; Campanero, Y.; Sánchez, C.; Álvarez, I.; Rodríguez-Mínguez, E.
Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional Fermented Milk Beverages. Foods 2025, 14, 44.
https://doi.org/10.3390/foods14010044
AMA Style
Picon A, Campanero Y, Sánchez C, Álvarez I, Rodríguez-Mínguez E.
Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional Fermented Milk Beverages. Foods. 2025; 14(1):44.
https://doi.org/10.3390/foods14010044
Chicago/Turabian Style
Picon, Antonia, Yolanda Campanero, Carmen Sánchez, Inmaculada Álvarez, and Eva Rodríguez-Mínguez.
2025. "Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional Fermented Milk Beverages" Foods 14, no. 1: 44.
https://doi.org/10.3390/foods14010044
APA Style
Picon, A., Campanero, Y., Sánchez, C., Álvarez, I., & Rodríguez-Mínguez, E.
(2025). Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional Fermented Milk Beverages. Foods, 14(1), 44.
https://doi.org/10.3390/foods14010044