Bertuci, M.L.; Bis Souza, C.V.; Alves, C.A., Jr.; Todorov, S.D.; Penna, A.L.B.; Barretto, A.C.d.S.
Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages. Foods 2025, 14, 3758.
https://doi.org/10.3390/foods14213758
AMA Style
Bertuci ML, Bis Souza CV, Alves CA Jr., Todorov SD, Penna ALB, Barretto ACdS.
Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages. Foods. 2025; 14(21):3758.
https://doi.org/10.3390/foods14213758
Chicago/Turabian Style
Bertuci, Marcello Lima, Camila Vespúcio Bis Souza, Carlos Alberto Alves, Jr., Svetoslav Dimitrov Todorov, Ana Lúcia Barretto Penna, and Andrea Carla da Silva Barretto.
2025. "Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages" Foods 14, no. 21: 3758.
https://doi.org/10.3390/foods14213758
APA Style
Bertuci, M. L., Bis Souza, C. V., Alves, C. A., Jr., Todorov, S. D., Penna, A. L. B., & Barretto, A. C. d. S.
(2025). Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages. Foods, 14(21), 3758.
https://doi.org/10.3390/foods14213758
