Acin-Albiac, M.;                     Filannino, P.;                     Arora, K.;                     Da Ros, A.;                     Gobbetti, M.;                     Di Cagno, R.    
        Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products. Foods 2021, 10, 97.
    https://doi.org/10.3390/foods10010097
    AMA Style
    
                                Acin-Albiac M,                                 Filannino P,                                 Arora K,                                 Da Ros A,                                 Gobbetti M,                                 Di Cagno R.        
                Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products. Foods. 2021; 10(1):97.
        https://doi.org/10.3390/foods10010097
    
    Chicago/Turabian Style
    
                                Acin-Albiac, Marta,                                 Pasquale Filannino,                                 Kashika Arora,                                 Alessio Da Ros,                                 Marco Gobbetti,                                 and Raffaella Di Cagno.        
                2021. "Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products" Foods 10, no. 1: 97.
        https://doi.org/10.3390/foods10010097
    
    APA Style
    
                                Acin-Albiac, M.,                                 Filannino, P.,                                 Arora, K.,                                 Da Ros, A.,                                 Gobbetti, M.,                                 & Di Cagno, R.        
        
        (2021). Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products. Foods, 10(1), 97.
        https://doi.org/10.3390/foods10010097