Vitali, M.; GandÃa, M.; Garcia-Llatas, G.; González-SarrÃas, A.; Vallejo, F.; Cilla, A.; Gamero, A.
Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation. Foods 2025, 14, 1447.
https://doi.org/10.3390/foods14091447
AMA Style
Vitali M, GandÃa M, Garcia-Llatas G, González-SarrÃas A, Vallejo F, Cilla A, Gamero A.
Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation. Foods. 2025; 14(9):1447.
https://doi.org/10.3390/foods14091447
Chicago/Turabian Style
Vitali, Matteo, Mónica GandÃa, Guadalupe Garcia-Llatas, Antonio González-SarrÃas, Fernando Vallejo, Antonio Cilla, and Amparo Gamero.
2025. "Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation" Foods 14, no. 9: 1447.
https://doi.org/10.3390/foods14091447
APA Style
Vitali, M., GandÃa, M., Garcia-Llatas, G., González-SarrÃas, A., Vallejo, F., Cilla, A., & Gamero, A.
(2025). Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation. Foods, 14(9), 1447.
https://doi.org/10.3390/foods14091447
