S, P. (2026). Designing antioxidant-rich functional breads: The role of fruit and vegetable fortification and sourdough fermentation. International journal of food microbiology, 459, 111921. https://doi.org/10.1016/j.ijfoodmicro.2026.111921
Παραπομπή σε μορφή Chicago (17η εκδ.)S, Plessas. "Designing Antioxidant-rich Functional Breads: The Role of Fruit and Vegetable Fortification and Sourdough Fermentation." International Journal of Food Microbiology 459 (2026): 111921. https://doi.org/10.1016/j.ijfoodmicro.2026.111921.
Παραπομπή σε μορφή MLA (9th εκδ.)S, Plessas. "Designing Antioxidant-rich Functional Breads: The Role of Fruit and Vegetable Fortification and Sourdough Fermentation." International Journal of Food Microbiology, vol. 459, 2026, p. 111921, https://doi.org/10.1016/j.ijfoodmicro.2026.111921.