Vermelho, A.B.; Moreira, J.V.; Junior, A.N.; da Silva, C.R.; Cardoso, V.d.S.; Akamine, I.T.
Microbial Preservation and Contamination Control in the Baking Industry. Fermentation 2024, 10, 231.
https://doi.org/10.3390/fermentation10050231
AMA Style
Vermelho AB, Moreira JV, Junior AN, da Silva CR, Cardoso VdS, Akamine IT.
Microbial Preservation and Contamination Control in the Baking Industry. Fermentation. 2024; 10(5):231.
https://doi.org/10.3390/fermentation10050231
Chicago/Turabian Style
Vermelho, Alane Beatriz, Jean Vinícius Moreira, Athayde Neves Junior, Claudia Ramos da Silva, Veronica da Silva Cardoso, and Ingrid Teixeira Akamine.
2024. "Microbial Preservation and Contamination Control in the Baking Industry" Fermentation 10, no. 5: 231.
https://doi.org/10.3390/fermentation10050231
APA Style
Vermelho, A. B., Moreira, J. V., Junior, A. N., da Silva, C. R., Cardoso, V. d. S., & Akamine, I. T.
(2024). Microbial Preservation and Contamination Control in the Baking Industry. Fermentation, 10(5), 231.
https://doi.org/10.3390/fermentation10050231