Fernández-Varela, R.; Hansen, A.H.; Svendsen, B.A.; Moghadam, E.G.; Bas, A.; Kračun, S.K.; Harlé, O.; Poulsen, V.K.
Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices. Fermentation 2024, 10, 411.
https://doi.org/10.3390/fermentation10080411
AMA Style
Fernández-Varela R, Hansen AH, Svendsen BA, Moghadam EG, Bas A, Kračun SK, Harlé O, Poulsen VK.
Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices. Fermentation. 2024; 10(8):411.
https://doi.org/10.3390/fermentation10080411
Chicago/Turabian Style
Fernández-Varela, Raquel, Anders Holmgaard Hansen, Birgit Albrecht Svendsen, Elahe Ghanei Moghadam, Arzu Bas, Stjepan Krešimir Kračun, Olivier Harlé, and Vera Kuzina Poulsen.
2024. "Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices" Fermentation 10, no. 8: 411.
https://doi.org/10.3390/fermentation10080411
APA Style
Fernández-Varela, R., Hansen, A. H., Svendsen, B. A., Moghadam, E. G., Bas, A., Kračun, S. K., Harlé, O., & Poulsen, V. K.
(2024). Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices. Fermentation, 10(8), 411.
https://doi.org/10.3390/fermentation10080411
