Valorization of fruit by-products: Vitamin B12 fortification in fruit pomace using a co-culture of propionic and lactic acid bacteria
- DOI
- 10.1016/j.ijfoodmicro.2026.111910
- Published
- 2026-10
- Container
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2026.111910,
title = {Valorization of fruit by-products: Vitamin B12 fortification in fruit pomace using a co-culture of propionic and lactic acid bacteria},
author = {Kamil Piwowarek and Zuzanna Makowska and Magdalena Kowalczyk and Izabela Kern-Zdanowicz and Lena Ruzik and Alicja Synowiec},
year = {2026},
journal = {International Journal of Food Microbiology},
doi = {10.1016/j.ijfoodmicro.2026.111910},
url = {https://doi.org/10.1016/j.ijfoodmicro.2026.111910}
}RIS
TY - JOUR TI - Valorization of fruit by-products: Vitamin B12 fortification in fruit pomace using a co-culture of propionic and lactic acid bacteria AU - Kamil Piwowarek AU - Zuzanna Makowska AU - Magdalena Kowalczyk AU - Izabela Kern-Zdanowicz AU - Lena Ruzik AU - Alicja Synowiec PY - 2026 JO - International Journal of Food Microbiology DO - 10.1016/j.ijfoodmicro.2026.111910 UR - https://doi.org/10.1016/j.ijfoodmicro.2026.111910 ER -
APA
Piwowarek, K., Makowska, Z., Kowalczyk, M., Kern-Zdanowicz, I., Ruzik, L., & Synowiec, A. (2026). Valorization of fruit by-products: Vitamin B12 fortification in fruit pomace using a co-culture of propionic and lactic acid bacteria. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2026.111910
Source records
- crossref · retrieved 2026-09-26T15:57:41.155Z