El Mecherfi, K.-E.; Todorov, S.D.; Cavalcanti de Albuquerque, M.A.; Denery-Papini, S.; Lupi, R.; Haertlé, T.; Dora Gombossy de Melo Franco, B.; Larré, C.
Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products. Foods 2020, 9, 792.
https://doi.org/10.3390/foods9060792
AMA Style
El Mecherfi K-E, Todorov SD, Cavalcanti de Albuquerque MA, Denery-Papini S, Lupi R, Haertlé T, Dora Gombossy de Melo Franco B, Larré C.
Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products. Foods. 2020; 9(6):792.
https://doi.org/10.3390/foods9060792
Chicago/Turabian Style
El Mecherfi, Kamel-Eddine, Svetoslav Dimitrov Todorov, Marcela Albuquerque Cavalcanti de Albuquerque, Sandra Denery-Papini, Roberta Lupi, Thomas Haertlé, Bernadette Dora Gombossy de Melo Franco, and Colette Larré.
2020. "Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products" Foods 9, no. 6: 792.
https://doi.org/10.3390/foods9060792
APA Style
El Mecherfi, K. -E., Todorov, S. D., Cavalcanti de Albuquerque, M. A., Denery-Papini, S., Lupi, R., Haertlé, T., Dora Gombossy de Melo Franco, B., & Larré, C.
(2020). Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products. Foods, 9(6), 792.
https://doi.org/10.3390/foods9060792
