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Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented… — Europe PMC PMID:41425626

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41425626
DOI: 10.3389/fnut.2025.1703215
License (as archived): solo-consultazione
Archived: 2026-11-07T21:32:18.379Z
SHA-256 of the archived text: c16793f08d58508d8b08c54b39e578d563f7f606406d63ec0032a92c5be571a1
Stable URL of this page: https://metraipolis.com/documento/dc_a59ea860e714

How to cite

Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented… — Europe PMC PMID:41425626 — Europe PMC (en), https://europepmc.org/article/MED/41425626 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_a59ea860e714 (Metraipolis archive dc_a59ea860e714, sha256 c16793f08d58508d8b08c54b39e578d563f7f606406d63ec0032a92c5be571a1)

BibTeX

@misc{dca59ea860e714,
  title = {Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented… — Europe PMC PMID:41425626},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41425626},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_a59ea860e714; sha256 c16793f08d58508d8b08c54b39e578d563f7f606406d63ec0032a92c5be571a1},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41425626. Agents can read the archived copy with the MCP tool read_document.