J, W., Y, H., M, L., G, Z., L, Z., Y, Z., . . . Z, F. (2026). Combined effects of Trametes hirsuta AH28-2-derived laccase and Bacillus-derived α-amylase on the rheology and quality of modified Rye bread. Food chemistry, 525(Pt 2), 150509. https://doi.org/10.1016/j.foodchem.2026.150509
Παραπομπή σε μορφή Chicago (17η εκδ.)J, Wang, Hu Y, Li M, Zhu G, Zhou L, Zhang Y, Li Y, Zhou P, και Fang Z. "Combined Effects of Trametes Hirsuta AH28-2-derived Laccase and Bacillus-derived α-amylase on the Rheology and Quality of Modified Rye Bread." Food Chemistry 525, no. Pt 2 (2026): 150509. https://doi.org/10.1016/j.foodchem.2026.150509.
Παραπομπή σε μορφή MLA (9th εκδ.)J, Wang, et al. "Combined Effects of Trametes Hirsuta AH28-2-derived Laccase and Bacillus-derived α-amylase on the Rheology and Quality of Modified Rye Bread." Food Chemistry, vol. 525, no. Pt 2, 2026, p. 150509, https://doi.org/10.1016/j.foodchem.2026.150509.