S, M., T, L., Y, W., H, L., & Z, L. (2026). Comparative analysis of bacterial community dynamics in backslopped sourdoughs initiated with Maudiozyma humilis LB4 and Saccharomyces cerevisiae C1 using full-length 16S rRNA gene sequencing. Food microbiology, 139, 105116. https://doi.org/10.1016/j.fm.2026.105116
Παραπομπή σε μορφή Chicago (17η εκδ.)S, Ma, Liu T, Wei Y, Li H, και Li Z. "Comparative Analysis of Bacterial Community Dynamics in Backslopped Sourdoughs Initiated with Maudiozyma Humilis LB4 and Saccharomyces Cerevisiae C1 Using Full-length 16S RRNA Gene Sequencing." Food Microbiology 139 (2026): 105116. https://doi.org/10.1016/j.fm.2026.105116.
Παραπομπή σε μορφή MLA (9th εκδ.)S, Ma, et al. "Comparative Analysis of Bacterial Community Dynamics in Backslopped Sourdoughs Initiated with Maudiozyma Humilis LB4 and Saccharomyces Cerevisiae C1 Using Full-length 16S RRNA Gene Sequencing." Food Microbiology, vol. 139, 2026, p. 105116, https://doi.org/10.1016/j.fm.2026.105116.