Article Versions Notes

Bartkiene E, Bartkevics V, Pugajeva I, Borisova A, Zokaityte E, Lele V, Sakiene V, Zavistanaviciute P, Klupsaite D, Zadeike D, et al. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods. 2020; 9(5):614. https://doi.org/10.3390/foods9050614

Bartkiene, Elena, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, and et al. 2020. "Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts" Foods 9, no. 5: 614. https://doi.org/10.3390/foods9050614

Bartkiene, E., Bartkevics, V., Pugajeva, I., Borisova, A., Zokaityte, E., Lele, V., Sakiene, V., Zavistanaviciute, P., Klupsaite, D., Zadeike, D., Özogul, F., & Juodeikiene, G. (2020). Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods, 9(5), 614. https://doi.org/10.3390/foods9050614