Stasiak-Różańska, L.; Gawor, J.; Piwowarek, K.; Fabiszewska, A.; Aleksandrzak-Piekarczyk, T.
Co-Fermentation and Genomic Insights into Lactic Acid Bacteria for Enhanced Propionic Acid Production Using a Non-GMO Approach. Foods 2025, 14, 1573.
https://doi.org/10.3390/foods14091573
AMA Style
Stasiak-Różańska L, Gawor J, Piwowarek K, Fabiszewska A, Aleksandrzak-Piekarczyk T.
Co-Fermentation and Genomic Insights into Lactic Acid Bacteria for Enhanced Propionic Acid Production Using a Non-GMO Approach. Foods. 2025; 14(9):1573.
https://doi.org/10.3390/foods14091573
Chicago/Turabian Style
Stasiak-Różańska, Lidia, Jan Gawor, Kamil Piwowarek, Agata Fabiszewska, and Tamara Aleksandrzak-Piekarczyk.
2025. "Co-Fermentation and Genomic Insights into Lactic Acid Bacteria for Enhanced Propionic Acid Production Using a Non-GMO Approach" Foods 14, no. 9: 1573.
https://doi.org/10.3390/foods14091573
APA Style
Stasiak-Różańska, L., Gawor, J., Piwowarek, K., Fabiszewska, A., & Aleksandrzak-Piekarczyk, T.
(2025). Co-Fermentation and Genomic Insights into Lactic Acid Bacteria for Enhanced Propionic Acid Production Using a Non-GMO Approach. Foods, 14(9), 1573.
https://doi.org/10.3390/foods14091573