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