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Bartkiene E, Gruzauskas R, Ruzauskas M, Zokaityte E, Starkute V, Klupsaite D, Vadopalas L, Badaras S, Özogul F. Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains. Fermentation. 2022; 8(4):136. https://doi.org/10.3390/fermentation8040136

Bartkiene, Elena, Romas Gruzauskas, Modestas Ruzauskas, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Laurynas Vadopalas, Sarunas Badaras, and Fatih Özogul. 2022. "Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains" Fermentation 8, no. 4: 136. https://doi.org/10.3390/fermentation8040136

Bartkiene, E., Gruzauskas, R., Ruzauskas, M., Zokaityte, E., Starkute, V., Klupsaite, D., Vadopalas, L., Badaras, S., & Özogul, F. (2022). Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains. Fermentation, 8(4), 136. https://doi.org/10.3390/fermentation8040136