Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin.

MLA

Khrundin, Dmitrii V., and Elena V. Nikitina. “Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin.” BioTech, vol. 13, no. 4, Dec. 2024, p. 38. EBSCOhost, https://doi.org/10.3390/biotech13040038.

APA

Khrundin, D. V., & Nikitina, E. V. (2024). Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin. BioTech, 13(4), 38. https://doi.org/10.3390/biotech13040038

Chicago

Khrundin, Dmitrii V., and Elena V. Nikitina. 2024. “Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin.” BioTech 13 (4): 38. doi:10.3390/biotech13040038.