Chávez de la Vega, M.I.; Alatorre-Santamaría, S.; Gómez-Ruiz, L.; García-Garibay, M.; Guzmán-Rodríguez, F.; González-Olivares, L.G.; Cruz-Guerrero, A.E.; Rodríguez-Serrano, G.M.
Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface. Fermentation 2021, 7, 210.
https://doi.org/10.3390/fermentation7040210
AMA Style
Chávez de la Vega MI, Alatorre-Santamaría S, Gómez-Ruiz L, García-Garibay M, Guzmán-Rodríguez F, González-Olivares LG, Cruz-Guerrero AE, Rodríguez-Serrano GM.
Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface. Fermentation. 2021; 7(4):210.
https://doi.org/10.3390/fermentation7040210
Chicago/Turabian Style
Chávez de la Vega, María Isabel, Sergio Alatorre-Santamaría, Lorena Gómez-Ruiz, Mariano García-Garibay, Francisco Guzmán-Rodríguez, Luis Guillermo González-Olivares, Alma Elizabeth Cruz-Guerrero, and Gabriela Mariana Rodríguez-Serrano.
2021. "Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface" Fermentation 7, no. 4: 210.
https://doi.org/10.3390/fermentation7040210
APA Style
Chávez de la Vega, M. I., Alatorre-Santamaría, S., Gómez-Ruiz, L., García-Garibay, M., Guzmán-Rodríguez, F., González-Olivares, L. G., Cruz-Guerrero, A. E., & Rodríguez-Serrano, G. M.
(2021). Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface. Fermentation, 7(4), 210.
https://doi.org/10.3390/fermentation7040210