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Mashitoa FM, Akinola SA, Manhevi VE, Garcia C, Remize F, Slabbert RM, Sivakumar D. Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion. Foods. 2021; 10(5):962. https://doi.org/10.3390/foods10050962

Mashitoa, Florence M., Stephen A. Akinola, Vimbainashe E. Manhevi, Cyrielle Garcia, Fabienne Remize, Retha. M. Slabbert, and Dharini Sivakumar. 2021. "Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion" Foods 10, no. 5: 962. https://doi.org/10.3390/foods10050962

Mashitoa, F. M., Akinola, S. A., Manhevi, V. E., Garcia, C., Remize, F., Slabbert, R. M., & Sivakumar, D. (2021). Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion. Foods, 10(5), 962. https://doi.org/10.3390/foods10050962