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Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation.
Toxins (Basel). 2023 Jan 13;15(1):75. doi: 10.3390/toxins15010075.
Toxins (Basel). 2023.
PMID: 36668894
Free PMC article.
Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids.
Bartkiene E, Tolpeznikaite E, Klupsaite D, Starkute V, Bartkevics V, Skrastina A, Pavlenko R, Mockus E, Lele V, Batkeviciute G, Budrikyte A, Janulyte R, Jomantaite I, Kybartaite A, Knystautaite K, Valionyte A, Ruibys R, Rocha JM.
Bartkiene E, et al. Among authors: skrastina a.
Microorganisms. 2023 Feb 9;11(2):441. doi: 10.3390/microorganisms11020441.
Microorganisms. 2023.
PMID: 36838408
Free PMC article.
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Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin.
Tolpeznikaite E, Bartkevics V, Skrastina A, Pavlenko R, Ruzauskas M, Starkute V, Zokaityte E, Klupsaite D, Ruibys R, Rocha JM, Bartkiene E.
Tolpeznikaite E, et al. Among authors: skrastina a.
Biology (Basel). 2023 Feb 3;12(2):248. doi: 10.3390/biology12020248.
Biology (Basel). 2023.
PMID: 36829524
Free PMC article.
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