Burca-Busaga, C.G.; Betoret, N.; SeguÃ, L.; Barrera, C.
Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life. Fermentation 2022, 8, 642.
https://doi.org/10.3390/fermentation8110642
AMA Style
Burca-Busaga CG, Betoret N, Seguà L, Barrera C.
Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life. Fermentation. 2022; 8(11):642.
https://doi.org/10.3390/fermentation8110642
Chicago/Turabian Style
Burca-Busaga, Cristina Gabriela, Noelia Betoret, LucÃa SeguÃ, and Cristina Barrera.
2022. "Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life" Fermentation 8, no. 11: 642.
https://doi.org/10.3390/fermentation8110642
APA Style
Burca-Busaga, C. G., Betoret, N., SeguÃ, L., & Barrera, C.
(2022). Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life. Fermentation, 8(11), 642.
https://doi.org/10.3390/fermentation8110642
