Chiva, R.; Celador-Lera, L.; Uña, J.A.; Jiménez-López, A.; Espinosa-Alcantud, M.; Mateos-Horganero, E.; Vega, S.; Santos, M.Á.; Velázquez, E.; Tamame, M.
Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain. Microorganisms 2021, 9, 47.
https://doi.org/10.3390/microorganisms9010047
AMA Style
Chiva R, Celador-Lera L, Uña JA, Jiménez-López A, Espinosa-Alcantud M, Mateos-Horganero E, Vega S, Santos MÁ, Velázquez E, Tamame M.
Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain. Microorganisms. 2021; 9(1):47.
https://doi.org/10.3390/microorganisms9010047
Chicago/Turabian Style
Chiva, Rosana, Lorena Celador-Lera, José Antonio Uña, Ana Jiménez-López, María Espinosa-Alcantud, Enrique Mateos-Horganero, Soledad Vega, María Ángeles Santos, Encarna Velázquez, and Mercedes Tamame.
2021. "Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain" Microorganisms 9, no. 1: 47.
https://doi.org/10.3390/microorganisms9010047
APA Style
Chiva, R., Celador-Lera, L., Uña, J. A., Jiménez-López, A., Espinosa-Alcantud, M., Mateos-Horganero, E., Vega, S., Santos, M. Á., Velázquez, E., & Tamame, M.
(2021). Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain. Microorganisms, 9(1), 47.
https://doi.org/10.3390/microorganisms9010047