Order Article Reprints

Tuccillo F, Wang Y, Edelmann M, Lampi A-M, Coda R, Katina K. Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate. Foods. 2022; 11(22):3579. https://doi.org/10.3390/foods11223579

Tuccillo, Fabio, Yaqin Wang, Minnamari Edelmann, Anna-Maija Lampi, Rossana Coda, and Kati Katina. 2022. "Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate" Foods 11, no. 22: 3579. https://doi.org/10.3390/foods11223579

Tuccillo, F., Wang, Y., Edelmann, M., Lampi, A.-M., Coda, R., & Katina, K. (2022). Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate. Foods, 11(22), 3579. https://doi.org/10.3390/foods11223579