Cita APA

Pérez Alvarado, O., Zepeda Hernández, A., Garcia Amezquita, L. E., Requena, T., Vinderola, C. G., & García Cayuela, T. (2022). Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits. Web

Citación estilo Chicago

Pérez Alvarado, Omar, Andrea Zepeda Hernández, Luis Eduardo Garcia Amezquita, Teresa Requena, Celso Gabriel Vinderola, and Tomás García Cayuela. Role of Lactic Acid Bacteria and Yeasts in Sourdough Fermentation During Breadmaking: Evaluation of Postbiotic-like Components and Health Benefits. 2022.

Cita MLA

Pérez Alvarado, Omar, et al. Role of Lactic Acid Bacteria and Yeasts in Sourdough Fermentation During Breadmaking: Evaluation of Postbiotic-like Components and Health Benefits. 2022.