Sirini, N.; Loyeau, P.; Ruiz, M.; Stegmayer, M.; Soto, L.; Werning, M.; Frizzo, L.; Ordoñez, V.; Fernández-López, J.; Rosmini, M.
Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain. Fermentation 2022, 8, 526.
https://doi.org/10.3390/fermentation8100526
AMA Style
Sirini N, Loyeau P, Ruiz M, Stegmayer M, Soto L, Werning M, Frizzo L, Ordoñez V, Fernández-López J, Rosmini M.
Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain. Fermentation. 2022; 8(10):526.
https://doi.org/10.3390/fermentation8100526
Chicago/Turabian Style
Sirini, NoelÃ, Paula Loyeau, MarÃa Ruiz, MarÃa Stegmayer, Lorena Soto, MarÃa Werning, Laureano Frizzo, Vanesa Ordoñez, Juana Fernández-López, and Marcelo Rosmini.
2022. "Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain" Fermentation 8, no. 10: 526.
https://doi.org/10.3390/fermentation8100526
APA Style
Sirini, N., Loyeau, P., Ruiz, M., Stegmayer, M., Soto, L., Werning, M., Frizzo, L., Ordoñez, V., Fernández-López, J., & Rosmini, M.
(2022). Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain. Fermentation, 8(10), 526.
https://doi.org/10.3390/fermentation8100526