Syrokou, M.K.; Paramithiotis, S.; Kanakis, C.D.; Papadopoulos, G.K.; Tarantilis, P.A.; Skandamis, P.N.; Bosnea, L.; Mataragas, M.; Drosinos, E.H.
Effect of Dough-Related Parameters on the Antimold Activity of Wickerhamomyces anomalus Strains and Mold-Free Shelf Life of Bread. Appl. Sci. 2022, 12, 4506.
https://doi.org/10.3390/app12094506
AMA Style
Syrokou MK, Paramithiotis S, Kanakis CD, Papadopoulos GK, Tarantilis PA, Skandamis PN, Bosnea L, Mataragas M, Drosinos EH.
Effect of Dough-Related Parameters on the Antimold Activity of Wickerhamomyces anomalus Strains and Mold-Free Shelf Life of Bread. Applied Sciences. 2022; 12(9):4506.
https://doi.org/10.3390/app12094506
Chicago/Turabian Style
Syrokou, Maria K., Spiros Paramithiotis, Charalabos D. Kanakis, Georgios K. Papadopoulos, Petros A. Tarantilis, Panagiotis N. Skandamis, Loulouda Bosnea, Marios Mataragas, and Eleftherios H. Drosinos.
2022. "Effect of Dough-Related Parameters on the Antimold Activity of Wickerhamomyces anomalus Strains and Mold-Free Shelf Life of Bread" Applied Sciences 12, no. 9: 4506.
https://doi.org/10.3390/app12094506
APA Style
Syrokou, M. K., Paramithiotis, S., Kanakis, C. D., Papadopoulos, G. K., Tarantilis, P. A., Skandamis, P. N., Bosnea, L., Mataragas, M., & Drosinos, E. H.
(2022). Effect of Dough-Related Parameters on the Antimold Activity of Wickerhamomyces anomalus Strains and Mold-Free Shelf Life of Bread. Applied Sciences, 12(9), 4506.
https://doi.org/10.3390/app12094506
