Exploration and Understanding of Beneficial Properties of Lactic Acid Bacteria: 10 years of experience in Applied Food Biotechnology

Svetoslav Dimitrov Todorov, Richard Weeks, Kianoush Khosravi-Darani, Michail Leonidas Chikindas

Open source

DOI: 10.22037/afb.v11i1.43665
Published: 11
Container: Applied Food Biotechnology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.22037/afb.v11i1.43665,
  title = {Exploration and Understanding of Beneficial Properties of Lactic Acid Bacteria: 10 years of experience in Applied Food Biotechnology},
  author = {Svetoslav Dimitrov Todorov and Richard Weeks and Kianoush Khosravi-Darani and Michail Leonidas Chikindas},
  year = {2023},
  journal = {Applied Food Biotechnology},
  doi = {10.22037/afb.v11i1.43665},
  url = {https://doi.org/10.22037/afb.v11i1.43665}
}

RIS

TY  - JOUR
TI  - Exploration and Understanding of Beneficial Properties of Lactic Acid Bacteria: 10 years of experience in Applied Food Biotechnology
AU  - Svetoslav Dimitrov Todorov
AU  - Richard Weeks
AU  - Kianoush Khosravi-Darani
AU  - Michail Leonidas Chikindas
PY  - 2023
JO  - Applied Food Biotechnology
DO  - 10.22037/afb.v11i1.43665
UR  - https://doi.org/10.22037/afb.v11i1.43665
ER  -

APA

Todorov, S. D., Weeks, R., Khosravi-Darani, K., & Chikindas, M. L. (2023). Exploration and Understanding of Beneficial Properties of Lactic Acid Bacteria: 10 years of experience in Applied Food Biotechnology. Applied Food Biotechnology. https://doi.org/10.22037/afb.v11i1.43665

Source records

doaj · retrieved 2026-09-25T19:56:14.903Z