Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages
- DOI
- 10.1016/j.foodres.2025.117045
- Published
- 2025-11
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2025.117045,
title = {Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages},
author = {Chiara Viretto and Ali Zein Alabiden Tlais and Fabio Tuccillo and Andrea Polo and Kashika Arora and Fabienne Verté and Kati Katina and Raffaella Di Cagno and Marco Gobbetti},
year = {2025},
journal = {Food Research International},
doi = {10.1016/j.foodres.2025.117045},
url = {https://doi.org/10.1016/j.foodres.2025.117045}
}RIS
TY - JOUR TI - Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages AU - Chiara Viretto AU - Ali Zein Alabiden Tlais AU - Fabio Tuccillo AU - Andrea Polo AU - Kashika Arora AU - Fabienne Verté AU - Kati Katina AU - Raffaella Di Cagno AU - Marco Gobbetti PY - 2025 JO - Food Research International DO - 10.1016/j.foodres.2025.117045 UR - https://doi.org/10.1016/j.foodres.2025.117045 ER -
APA
Viretto, C., Tlais, A. Z. A., Tuccillo, F., Polo, A., Arora, K., Verté, F., Katina, K., Cagno, R. D., & Gobbetti, M. (2025). Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages. Food Research International. https://doi.org/10.1016/j.foodres.2025.117045
Source records
- crossref · retrieved 2026-09-26T15:27:24.063Z