Current Trends and Technological Advancements in the Use of Oxalate-Degrading Bacteria as Starters in Fermented Foods—A Review

MLA

Sajad Hamid Al-Kabe, and Alaa Kareem Niamah. “Current Trends and Technological Advancements in the Use of Oxalate-Degrading Bacteria as Starters in Fermented Foods—A Review.” Life, vol. 14, no. 10, Oct. 2024, p. 1338. EBSCOhost, https://doi.org/10.3390/life14101338.

APA

Sajad Hamid Al-Kabe, & Alaa Kareem Niamah. (2024). Current Trends and Technological Advancements in the Use of Oxalate-Degrading Bacteria as Starters in Fermented Foods—A Review. Life, 14(10), 1338. https://doi.org/10.3390/life14101338

Chicago

Sajad Hamid Al-Kabe, and Alaa Kareem Niamah. 2024. “Current Trends and Technological Advancements in the Use of Oxalate-Degrading Bacteria as Starters in Fermented Foods—A Review.” Life 14 (10): 1338. doi:10.3390/life14101338.