Llamas-Arriba, M. G., Hernández-Alcántara, A. M., Mohedano Bonillo, M. L., Chiva, R. A., Celador Lera, L., Velázquez Pérez, E., . . . López García, P. (2021). Lactic acid bacteria isolated from fermented doughs in Spain produce dextrans and riboflavin.
Citación estilo ChicagoLlamas-Arriba, Maria Goretti, et al. Lactic Acid Bacteria Isolated From Fermented Doughs in Spain Produce Dextrans and Riboflavin. 2021.
Cita MLALlamas-Arriba, Maria Goretti, et al. Lactic Acid Bacteria Isolated From Fermented Doughs in Spain Produce Dextrans and Riboflavin. 2021.
Precaución: Estas citas no son 100% exactas.