Article Versions Notes

Maftei N-M, Bogdan REG, Boev M, Marin DB, Ramos-Villarroel AY, Iancu A-V. Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei^® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12^®). Fermentation. 2023; 9(9):806. https://doi.org/10.3390/fermentation9090806

Maftei, Nicoleta-Maricica, Roxana Elena Goroftei Bogdan, Monica Boev, Denisa Batîr Marin, Ana Yndira Ramos-Villarroel, and Alina-Viorica Iancu. 2023. "Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei^® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12^®)" Fermentation 9, no. 9: 806. https://doi.org/10.3390/fermentation9090806

Maftei, N.-M., Bogdan, R. E. G., Boev, M., Marin, D. B., Ramos-Villarroel, A. Y., & Iancu, A.-V. (2023). Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei^® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12^®). Fermentation, 9(9), 806. https://doi.org/10.3390/fermentation9090806