MartÃn-Miguélez, J.M.; Delgado, J.; MartÃn, I.; González-Mohino, A.; Olegario, L.S.
Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei. Foods 2025, 14, 51.
https://doi.org/10.3390/foods14010051
AMA Style
MartÃn-Miguélez JM, Delgado J, MartÃn I, González-Mohino A, Olegario LS.
Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei. Foods. 2025; 14(1):51.
https://doi.org/10.3390/foods14010051
Chicago/Turabian Style
MartÃn-Miguélez, Jose M., Josué Delgado, Irene MartÃn, Alberto González-Mohino, and Lary Souza Olegario.
2025. "Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei" Foods 14, no. 1: 51.
https://doi.org/10.3390/foods14010051
APA Style
MartÃn-Miguélez, J. M., Delgado, J., MartÃn, I., González-Mohino, A., & Olegario, L. S.
(2025). Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei. Foods, 14(1), 51.
https://doi.org/10.3390/foods14010051