%0 Journal Article
%T The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids
%A Hadinia, Nasrin
%A  Edalatian  Dovom, Mohammad Reza
%A  Yavarmanesh, Masoud
%J LWT- Food Science and Technology
%@ 0023-6438
%D 2022