Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin
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Llamas-Arriba, M.G.; Hernández-Alcántara, A.M.; Mohedano, M.L.; Chiva, R.; Celador-Lera, L.; Velázquez, E.; Prieto, A.; Dueñas, M.T.; Tamame, M.; López, P. Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin. Foods 2021, 10, 2004. https://doi.org/10.3390/foods10092004
Llamas-Arriba MG, Hernández-Alcántara AM, Mohedano ML, Chiva R, Celador-Lera L, Velázquez E, Prieto A, Dueñas MT, Tamame M, López P. Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin. Foods. 2021; 10(9):2004. https://doi.org/10.3390/foods10092004
Chicago/Turabian StyleLlamas-Arriba, María G., Annel M. Hernández-Alcántara, Mari L. Mohedano, Rosana Chiva, Lorena Celador-Lera, Encarnación Velázquez, Alicia Prieto, María T. Dueñas, Mercedes Tamame, and Paloma López. 2021. "Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin" Foods 10, no. 9: 2004. https://doi.org/10.3390/foods10092004