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
AMA Style
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 Style
Llamas-Arriba, MarÃa Goretti, Annel M. Hernández-Alcántara, Mari Luz Mohedano, Rosana Chiva, Lorena Celador-Lera, Encarnación Velázquez, Alicia Prieto, MarÃa Teresa 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
APA Style
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.
(2021). Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin. Foods, 10(9), 2004.
https://doi.org/10.3390/foods10092004