Bartkiene, E.; Özogul, F.; Rocha, J.M.
Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed. Foods 2022, 11, 452.
https://doi.org/10.3390/foods11030452
AMA Style
Bartkiene E, Özogul F, Rocha JM.
Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed. Foods. 2022; 11(3):452.
https://doi.org/10.3390/foods11030452
Chicago/Turabian Style
Bartkiene, Elena, Fatih Özogul, and João Miguel Rocha.
2022. "Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed" Foods 11, no. 3: 452.
https://doi.org/10.3390/foods11030452
APA Style
Bartkiene, E., Özogul, F., & Rocha, J. M.
(2022). Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed. Foods, 11(3), 452.
https://doi.org/10.3390/foods11030452