Schoina, V.; Terpou, A.; Papadaki, A.; Bosnea, L.; Kopsahelis, N.; Kanellaki, M.
Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin. Foods 2020, 9, 13.
https://doi.org/10.3390/foods9010013
AMA Style
Schoina V, Terpou A, Papadaki A, Bosnea L, Kopsahelis N, Kanellaki M.
Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin. Foods. 2020; 9(1):13.
https://doi.org/10.3390/foods9010013
Chicago/Turabian Style
Schoina, Vasiliki, Antonia Terpou, Aikaterini Papadaki, Loulouda Bosnea, Nikolaos Kopsahelis, and Maria Kanellaki.
2020. "Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin" Foods 9, no. 1: 13.
https://doi.org/10.3390/foods9010013
APA Style
Schoina, V., Terpou, A., Papadaki, A., Bosnea, L., Kopsahelis, N., & Kanellaki, M.
(2020). Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin. Foods, 9(1), 13.
https://doi.org/10.3390/foods9010013