Bartkiene, E. Et Al. 2022. Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains. FERMENTATION-BASEL , vol.8, no.4 .

Bartkiene, E., Gruzauskas, R., Ruzauskas, M., Zokaityte, E., Starkute, V., Klupsaite, D., ... Vadopalas, L.(2022). Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains. FERMENTATION-BASEL , vol.8, no.4.

Bartkiene, Elena Et Al. "Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains," FERMENTATION-BASEL , vol.8, no.4, 2022

Bartkiene, Elena Et Al. "Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains." FERMENTATION-BASEL , vol.8, no.4, 2022

Bartkiene, E. Et Al. (2022) . "Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains." FERMENTATION-BASEL , vol.8, no.4.

@article{article, author={Elena Bartkiene Et Al. }, title={Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains}, journal={FERMENTATION-BASEL}, year=2022}