Comasio, A.; Van Kerrebroeck, S.; Harth, H.; Verté, F.; De Vuyst, L.
Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs. Microorganisms 2020, 8, 1534.
https://doi.org/10.3390/microorganisms8101534
AMA Style
Comasio A, Van Kerrebroeck S, Harth H, Verté F, De Vuyst L.
Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs. Microorganisms. 2020; 8(10):1534.
https://doi.org/10.3390/microorganisms8101534
Chicago/Turabian Style
Comasio, Andrea, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, and Luc De Vuyst.
2020. "Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs" Microorganisms 8, no. 10: 1534.
https://doi.org/10.3390/microorganisms8101534
APA Style
Comasio, A., Van Kerrebroeck, S., Harth, H., Verté, F., & De Vuyst, L.
(2020). Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs. Microorganisms, 8(10), 1534.
https://doi.org/10.3390/microorganisms8101534