Ezzaky, Y.; Bouddouch, L.; Boussif, K.; Zanzan, M.; Msanda, F.; Achemchem, F.
Biopreservative and Antioxidant Potential of Novel LAB Strains from Low-Sodium Vegetable Fermentations. Biol. Life Sci. Forum 2026, 56, 4.
https://doi.org/10.3390/blsf2026056004
AMA Style
Ezzaky Y, Bouddouch L, Boussif K, Zanzan M, Msanda F, Achemchem F.
Biopreservative and Antioxidant Potential of Novel LAB Strains from Low-Sodium Vegetable Fermentations. Biology and Life Sciences Forum. 2026; 56(1):4.
https://doi.org/10.3390/blsf2026056004
Chicago/Turabian Style
Ezzaky, Youssef, Latifa Bouddouch, Kaoutar Boussif, Mariem Zanzan, Fouad Msanda, and Fouad Achemchem.
2026. "Biopreservative and Antioxidant Potential of Novel LAB Strains from Low-Sodium Vegetable Fermentations" Biology and Life Sciences Forum 56, no. 1: 4.
https://doi.org/10.3390/blsf2026056004
APA Style
Ezzaky, Y., Bouddouch, L., Boussif, K., Zanzan, M., Msanda, F., & Achemchem, F.
(2026). Biopreservative and Antioxidant Potential of Novel LAB Strains from Low-Sodium Vegetable Fermentations. Biology and Life Sciences Forum, 56(1), 4.
https://doi.org/10.3390/blsf2026056004