Boukid, F.; Hassoun, A.; Zouari, A.; Tülbek, M.Ç.; Mefleh, M.; Aït-Kaddour, A.; Castellari, M.
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods 2023, 12, 1005.
https://doi.org/10.3390/foods12051005
AMA Style
Boukid F, Hassoun A, Zouari A, Tülbek MÇ, Mefleh M, Aït-Kaddour A, Castellari M.
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods. 2023; 12(5):1005.
https://doi.org/10.3390/foods12051005
Chicago/Turabian Style
Boukid, Fatma, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, and Massimo Castellari.
2023. "Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives" Foods 12, no. 5: 1005.
https://doi.org/10.3390/foods12051005
APA Style
Boukid, F., Hassoun, A., Zouari, A., Tülbek, M. Ç., Mefleh, M., Aït-Kaddour, A., & Castellari, M.
(2023). Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods, 12(5), 1005.
https://doi.org/10.3390/foods12051005