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Publications by Renata Choińska et al.

Glucose Consumption and Lactic Acid Formation in Millet Sourdough Fermented With Different Strains of Lactic Acid Bacteria

Journal of Microbiology, Biotechnology and Food Sciences

Molecular Biology

English

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Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages

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Sourdough Lactic Acid Bacteria as Antifungal and Mycotoxin-Controlling Agents

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Utilization of Fermented Milk With Lactic Acid Bacteria for Human Health

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