Sourdough lactic acid bacteria – from food industry by-products and alternative food stock valorization to neurotransmitters production
Bartkiene E, Bartkevics V, Santini A, Lele V, Starkute V, Zokaityte E, et al. Sourdough lactic acid bacteria – from food industry by-products and alternative food stock valorization to neurotransmitters production. In: Latvia U, Ruta G , editors. FOODBALT 2023 16th Baltic Conference on Food Science and Technology “TRADITIONAL MEETS NON-TRADITIONAL IN FUTURE FOOD” - Abstract Book. 2023.
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