Dentice Maidana, S., Aristimuño Ficoseco, C., Bassi, D., Cocconcelli, P. S., Puglisi, E., Savoy, G., . . . Fontana, C. A. (2019). Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough. Elsevier.
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Cita Chicago Style (17a ed.)
Dentice Maidana, Stefania, Cecilia Aristimuño Ficoseco, Daniela Bassi, Pier Sandro Cocconcelli, Edoardo Puglisi, Graciela Savoy, Graciela Margarita Vignolo, y Cecilia Alejandra Fontana. Biodiversity and Technological-functional Potential of Lactic Acid Bacteria Isolated from Spontaneously Fermented Chia Sourdough. Elsevier, 2019.
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Cita MLA (9a ed.)
Dentice Maidana, Stefania, et al. Biodiversity and Technological-functional Potential of Lactic Acid Bacteria Isolated from Spontaneously Fermented Chia Sourdough. Elsevier, 2019.
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