Black Cumin (Nigella sativa L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains
- DOI
- 10.3390/microorganisms10020300
- Published
- 2022-01-27
- Container
- Microorganisms
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/microorganisms10020300,
title = {Black Cumin (Nigella sativa L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains},
author = {Łukasz Łopusiewicz and Natalia Śmietana and Daria Paradowska and Emilia Drozłowska},
year = {2022},
journal = {Microorganisms},
doi = {10.3390/microorganisms10020300},
url = {https://doi.org/10.3390/microorganisms10020300}
}RIS
TY - JOUR TI - Black Cumin (Nigella sativa L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains AU - Łukasz Łopusiewicz AU - Natalia Śmietana AU - Daria Paradowska AU - Emilia Drozłowska PY - 2022 JO - Microorganisms DO - 10.3390/microorganisms10020300 UR - https://doi.org/10.3390/microorganisms10020300 ER -
APA
Łopusiewicz, Ł., Śmietana, N., Paradowska, D., & Drozłowska, E. (2022). Black Cumin (Nigella sativa L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains. Microorganisms. https://doi.org/10.3390/microorganisms10020300
Source records
- crossref · retrieved 2026-09-26T02:36:26.762Z