Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials.

Masiá C, Jensen PE, Buldo P

DOI: 10.3390/foods9091182
Published: 2020 Aug 26
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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BibTeX

@article{allodium:10.3390/foods9091182,
  title = {Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials.},
  author = {Masiá C and Jensen PE and Buldo P},
  year = {2020},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods9091182},
  url = {https://doi.org/10.3390/foods9091182}
}

RIS

TY  - JOUR
TI  - Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials.
AU  - Masiá C
AU  - Jensen PE
AU  - Buldo P
PY  - 2020
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods9091182
UR  - https://doi.org/10.3390/foods9091182
ER  -

APA

C, M., PE, J., & P, B. (2020). Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods9091182

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pubmed · retrieved 2026-09-26T09:22:09.389Z