Cita APA

Pozzo, L., Alcántara, C., Selma Royo, M., García-Mantrana, I., Bramanti, E., Longo, V., . . . Pucci, L. (2022). The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity.

Citación estilo Chicago

Pozzo, Luisa, Cristina Alcántara, Marta Selma Royo, Izaskun García-Mantrana, Emilia Bramanti, Vincenzo Longo, María Carmen Collado, y Laura Pucci. The Impact of Sourdough Fermentation of Spelt (Triticum Dicoccum) From Garfagnana On Gut Microbiota Composition and in Vitro Activity. 2022.

Cita MLA

Pozzo, Luisa, et al. The Impact of Sourdough Fermentation of Spelt (Triticum Dicoccum) From Garfagnana On Gut Microbiota Composition and in Vitro Activity. 2022.