Voidarou, C.;                     Antoniadou, Îś.;                     Rozos, G.;                     Tzora, A.;                     Skoufos, I.;                     Varzakas, T.;                     Lagiou, A.;                     Bezirtzoglou, E.    
        Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
. Foods 2021, 10, 69.
    https://doi.org/10.3390/foods10010069
    AMA Style
    
                                Voidarou C,                                 Antoniadou Îś,                                 Rozos G,                                 Tzora A,                                 Skoufos I,                                 Varzakas T,                                 Lagiou A,                                 Bezirtzoglou E.        
                Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
. Foods. 2021; 10(1):69.
        https://doi.org/10.3390/foods10010069
    
    Chicago/Turabian Style
    
                                Voidarou, Chrysa,                                 Îśaria Antoniadou,                                 Georgios Rozos,                                 Athina Tzora,                                 Ioannis Skoufos,                                 Theodoros Varzakas,                                 Areti Lagiou,                                 and Eugenia Bezirtzoglou.        
                2021. "Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
" Foods 10, no. 1: 69.
        https://doi.org/10.3390/foods10010069
    
    APA Style
    
                                Voidarou, C.,                                 Antoniadou, Îś.,                                 Rozos, G.,                                 Tzora, A.,                                 Skoufos, I.,                                 Varzakas, T.,                                 Lagiou, A.,                                 & Bezirtzoglou, E.        
        
        (2021). Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
. Foods, 10(1), 69.
        https://doi.org/10.3390/foods10010069