KAPUSTIAN, Antonina Ivanovna et al.
 Products of metabolism and processing of lactic acid bacteria as  functional ingredients.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 1, n. 1, p. 47-55, mar. 2018.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/13" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/13</a>&gt;. Date accessed: 19 apr. 2025.
doi: <a href="https://doi.org/10.30721/fsab2018.v1.i1.13">https://doi.org/10.30721/fsab2018.v1.i1.13</a>.