J, X., T, T., & Y, Z. (2026). Unraveling the metabolic fingerprinting and improved properties of wheat dough co-fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae at different ratios. Food research international (Ottawa, Ont.), 237, 119342. https://doi.org/10.1016/j.foodres.2026.119342
Παραπομπή σε μορφή Chicago (17η εκδ.)J, Xu, Tian T, και Zhao Y. "Unraveling the Metabolic Fingerprinting and Improved Properties of Wheat Dough Co-fermented with Lactiplantibacillus Plantarum and Saccharomyces Cerevisiae at Different Ratios." Food Research International (Ottawa, Ont.) 237 (2026): 119342. https://doi.org/10.1016/j.foodres.2026.119342.
Παραπομπή σε μορφή MLA (9th εκδ.)J, Xu, et al. "Unraveling the Metabolic Fingerprinting and Improved Properties of Wheat Dough Co-fermented with Lactiplantibacillus Plantarum and Saccharomyces Cerevisiae at Different Ratios." Food Research International (Ottawa, Ont.), vol. 237, 2026, p. 119342, https://doi.org/10.1016/j.foodres.2026.119342.