Cita APA

Dentice Maidana, S., Aristimuño Ficoseco, C., Bassi, D., Cocconcelli, P. S., Puglisi, E., Savoy, G., . . . Fontana, C. A. (2019). Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough. Web

Citación estilo Chicago

Dentice Maidana, Stefania, Cecilia Aristimuño Ficoseco, Daniela Bassi, Pier Sandro Cocconcelli, Edoardo Puglisi, Graciela Savoy, Graciela Margarita Vignolo, and Cecilia Alejandra Fontana. Biodiversity and Technological-functional Potential of Lactic Acid Bacteria Isolated From Spontaneously Fermented Chia Sourdough. 2019.

Cita MLA

Dentice Maidana, Stefania, et al. Biodiversity and Technological-functional Potential of Lactic Acid Bacteria Isolated From Spontaneously Fermented Chia Sourdough. 2019.