A, C., C, P., B, C., W, X., G, D., J, L., . . . J, C. (2026). Coordinated metabolic and structural adaptation drives improved baking performance of a robust Saccharomyces cerevisiae strain in high-sugar dough. Food research international (Ottawa, Ont.), 241, 119731. https://doi.org/10.1016/j.foodres.2026.119731
Παραπομπή σε μορφή Chicago (17η εκδ.)A, Chen, Pan C, Chen B, Xiao W, Du G, Li J, Liu H, και Chen J. "Coordinated Metabolic and Structural Adaptation Drives Improved Baking Performance of a Robust Saccharomyces Cerevisiae Strain in High-sugar Dough." Food Research International (Ottawa, Ont.) 241 (2026): 119731. https://doi.org/10.1016/j.foodres.2026.119731.
Παραπομπή σε μορφή MLA (9th εκδ.)A, Chen, et al. "Coordinated Metabolic and Structural Adaptation Drives Improved Baking Performance of a Robust Saccharomyces Cerevisiae Strain in High-sugar Dough." Food Research International (Ottawa, Ont.), vol. 241, 2026, p. 119731, https://doi.org/10.1016/j.foodres.2026.119731.