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.

Citación estilo Chicago

Pérez Alvarado, Omar, Andrea Zepeda Hernández, Luis Eduardo Garcia Amezquita, Teresa Requena, Celso Gabriel Vinderola, y 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.