Vougiouklaki, D.; Letsiou, S.; Mavrokefalidou, I.; Tsakali, E.; Akkermans, S.; Van Impe, J.F.M.; Houhoula, D.
Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters. Fermentation 2024, 10, 53.
https://doi.org/10.3390/fermentation10010053
AMA Style
Vougiouklaki D, Letsiou S, Mavrokefalidou I, Tsakali E, Akkermans S, Van Impe JFM, Houhoula D.
Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters. Fermentation. 2024; 10(1):53.
https://doi.org/10.3390/fermentation10010053
Chicago/Turabian Style
Vougiouklaki, Despina, Sophia Letsiou, Iliana Mavrokefalidou, Efstathia Tsakali, Simen Akkermans, Jan F. M. Van Impe, and Dimitra Houhoula.
2024. "Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters" Fermentation 10, no. 1: 53.
https://doi.org/10.3390/fermentation10010053
APA Style
Vougiouklaki, D., Letsiou, S., Mavrokefalidou, I., Tsakali, E., Akkermans, S., Van Impe, J. F. M., & Houhoula, D.
(2024). Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters. Fermentation, 10(1), 53.
https://doi.org/10.3390/fermentation10010053
