Łopusiewcz, Ł.; Śmietana, N.; Lichwiarska, E.; Mazurkiewicz-Zapałowicz, K.; Gefrom, A.; Drozłowska, E.
The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening. Fermentation 2022, 8, 447.
https://doi.org/10.3390/fermentation8090447
AMA Style
Łopusiewcz Ł, Śmietana N, Lichwiarska E, Mazurkiewicz-Zapałowicz K, Gefrom A, Drozłowska E.
The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening. Fermentation. 2022; 8(9):447.
https://doi.org/10.3390/fermentation8090447
Chicago/Turabian Style
Łopusiewcz, Łukasz, Natalia Śmietana, Elżbieta Lichwiarska, Kinga Mazurkiewicz-Zapałowicz, Annett Gefrom, and Emilia Drozłowska.
2022. "The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening" Fermentation 8, no. 9: 447.
https://doi.org/10.3390/fermentation8090447
APA Style
Łopusiewcz, Ł., Śmietana, N., Lichwiarska, E., Mazurkiewicz-Zapałowicz, K., Gefrom, A., & Drozłowska, E.
(2022). The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening. Fermentation, 8(9), 447.
https://doi.org/10.3390/fermentation8090447
