Montero Castillo, P.M.; Morelos Martelo, V.; Gómez Acevedo, K.; Ligardo, Y.A.M.; Acevedo-Correa, D.
Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei. Fermentation 2023, 9, 913.
https://doi.org/10.3390/fermentation9100913
AMA Style
Montero Castillo PM, Morelos Martelo V, Gómez Acevedo K, Ligardo YAM, Acevedo-Correa D.
Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei. Fermentation. 2023; 9(10):913.
https://doi.org/10.3390/fermentation9100913
Chicago/Turabian Style
Montero Castillo, Piedad Margarita, Verónica Morelos Martelo, Katiuska Gómez Acevedo, Yesid Alejandro Marrugo Ligardo, and Diofanor Acevedo-Correa.
2023. "Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei" Fermentation 9, no. 10: 913.
https://doi.org/10.3390/fermentation9100913
APA Style
Montero Castillo, P. M., Morelos Martelo, V., Gómez Acevedo, K., Ligardo, Y. A. M., & Acevedo-Correa, D.
(2023). Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei. Fermentation, 9(10), 913.
https://doi.org/10.3390/fermentation9100913