Parada, R. B., Marguet, E. R., Campos, C. A., & Vallejo, M. (2023). Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp. Web
Citación estilo ChicagoParada, Romina Belén, Emilio Rogelio Marguet, Carmen Adriana Campos, and Marisol Vallejo. Improved Antioxidant Capacity of Three Brassica Vegetables By Two-step Controlled Fermentation Using Isolated Autochthone Strains of the Genus Leuconostoc Spp. and Lactiplantibacillus Spp. 2023.
Cita MLAParada, Romina Belén, Emilio Rogelio Marguet, Carmen Adriana Campos, and Marisol Vallejo. Improved Antioxidant Capacity of Three Brassica Vegetables By Two-step Controlled Fermentation Using Isolated Autochthone Strains of the Genus Leuconostoc Spp. and Lactiplantibacillus Spp. 2023.