« Production of antioxidants through lactic acid fermentation: current developments and outlook ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 45, no. 2 (juillet 28, 2021): 203–228. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/5058.