The suitability of different probiotic strains for the production of fruit-whey beverages

Unknown, Marek Sady, Dorota Najgebauer-Lejko, Jacek Domagała

Open source

DOI: 10.17306/j.afs.0515
Published: 2017-12-30
Container: Acta Scientiarum Polonorum Technologia Alimentaria
Publisher: Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.17306/j.afs.0515,
  title = {The suitability of different probiotic strains for the production of fruit-whey beverages},
  author = {Unknown and Marek Sady and Dorota Najgebauer-Lejko and Jacek Domagała},
  year = {2017},
  journal = {Acta Scientiarum Polonorum Technologia Alimentaria},
  doi = {10.17306/j.afs.0515},
  url = {https://doi.org/10.17306/j.afs.0515}
}

RIS

TY  - JOUR
TI  - The suitability of different probiotic strains for the production of fruit-whey beverages
AU  - Unknown
AU  - Marek Sady
AU  - Dorota Najgebauer-Lejko
AU  - Jacek Domagała
PY  - 2017
JO  - Acta Scientiarum Polonorum Technologia Alimentaria
DO  - 10.17306/j.afs.0515
UR  - https://doi.org/10.17306/j.afs.0515
ER  -

APA

Unknown, Sady, M., Najgebauer-Lejko, D., & Domagała, J. (2017). The suitability of different probiotic strains for the production of fruit-whey beverages. Acta Scientiarum Polonorum Technologia Alimentaria. https://doi.org/10.17306/j.afs.0515

Source records

crossref · retrieved 2026-09-26T20:47:06.135Z