BIBLIOGRAPHIC RECORD
The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake
This record contains bibliographic metadata. Open the linked source to check the work; the record does not include its full text.
- Recorded authors
- Łukasz Łopusiewicz; Katarzyna Waszkowiak; Katarzyna Polanowska; Beata Mikołajczak; Natalia Śmietana; Agnieszka M. Hrebień-Filisińska; Joanna Sadowska; Kinga Mazurkiewicz‐Zapałowicz; Emilia Drozłowska
- Source of metadata
- Crossref
- Year recorded
- 2022
Public identifiers and source
Open the source recordReference
Łukasz Łopusiewicz; Katarzyna Waszkowiak; Katarzyna Polanowska; Beata Mikołajczak; Natalia Śmietana; Agnieszka M. Hrebień-Filisińska; Joanna Sadowska; Kinga Mazurkiewicz‐Zapałowicz; Emilia Drozłowska. (2022). The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake. https://doi.org/10.3390/fermentation8100490
Reference assembled from the available metadata. Check and cite the original publication before reusing a claim.
Permanent record URL: https://brain.psiconautica.org/en/documentos/d-e28850d376eba6e60ef5f12a0a7c9da8/