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Cirat R, Benmechernene Z, Cunedioğlu H, Rutigliano M, Scauro A, Abderrahmani K, Mebrouk K, Capozzi V, Spano G, la Gatta B, et al. Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage. Microorganisms. 2024; 12(10):2042. https://doi.org/10.3390/microorganisms12102042

Cirat, Radjaa, Zineb Benmechernene, Hülya Cunedioğlu, Mariacinzia Rutigliano, Angela Scauro, Khaled Abderrahmani, Kihal Mebrouk, Vittorio Capozzi, Giuseppe Spano, Barbara la Gatta, and et al. 2024. "Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage" Microorganisms 12, no. 10: 2042. https://doi.org/10.3390/microorganisms12102042

Cirat, R., Benmechernene, Z., Cunedioğlu, H., Rutigliano, M., Scauro, A., Abderrahmani, K., Mebrouk, K., Capozzi, V., Spano, G., la Gatta, B., Rocchetti, M. T., Fiocco, D., & Fragasso, M. (2024). Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage. Microorganisms, 12(10), 2042. https://doi.org/10.3390/microorganisms12102042