Allahgholi, L.; Jönsson, M.; Christensen, M.D.; Jasilionis, A.; Nouri, M.; Lavasani, S.; Linares-Pastén, J.A.; Hreggviðsson, G.Ó.; Karlsson, E.N.
Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides. Fermentation 2023, 9, 499.
https://doi.org/10.3390/fermentation9060499
AMA Style
Allahgholi L, Jönsson M, Christensen MD, Jasilionis A, Nouri M, Lavasani S, Linares-Pastén JA, Hreggviðsson GÓ, Karlsson EN.
Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides. Fermentation. 2023; 9(6):499.
https://doi.org/10.3390/fermentation9060499
Chicago/Turabian Style
Allahgholi, Leila, Madeleine Jönsson, Monica Daugbjerg Christensen, Andrius Jasilionis, Mehrnaz Nouri, Shahram Lavasani, Javier A. Linares-Pastén, Guðmundur Óli Hreggviðsson, and Eva Nordberg Karlsson.
2023. "Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides" Fermentation 9, no. 6: 499.
https://doi.org/10.3390/fermentation9060499
APA Style
Allahgholi, L., Jönsson, M., Christensen, M. D., Jasilionis, A., Nouri, M., Lavasani, S., Linares-Pastén, J. A., Hreggviðsson, G. Ó., & Karlsson, E. N.
(2023). Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides. Fermentation, 9(6), 499.
https://doi.org/10.3390/fermentation9060499
