Yilmaz, B.; Bangar, S.P.; Echegaray, N.; Suri, S.; Tomasevic, I.; Manuel Lorenzo, J.; Melekoglu, E.; Rocha, J.M.; Ozogul, F.
The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge. Microorganisms 2022, 10, 826.
https://doi.org/10.3390/microorganisms10040826
AMA Style
Yilmaz B, Bangar SP, Echegaray N, Suri S, Tomasevic I, Manuel Lorenzo J, Melekoglu E, Rocha JM, Ozogul F.
The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge. Microorganisms. 2022; 10(4):826.
https://doi.org/10.3390/microorganisms10040826
Chicago/Turabian Style
Yilmaz, Birsen, Sneh Punia Bangar, Noemi Echegaray, Shweta Suri, Igor Tomasevic, Jose Manuel Lorenzo, Ebru Melekoglu, João Miguel Rocha, and Fatih Ozogul.
2022. "The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge" Microorganisms 10, no. 4: 826.
https://doi.org/10.3390/microorganisms10040826
APA Style
Yilmaz, B., Bangar, S. P., Echegaray, N., Suri, S., Tomasevic, I., Manuel Lorenzo, J., Melekoglu, E., Rocha, J. M., & Ozogul, F.
(2022). The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge. Microorganisms, 10(4), 826.
https://doi.org/10.3390/microorganisms10040826
