Mastrolonardo, F., Costantini, A., Polo, A., Verni, M., Junior, W. J. F. L., Tlais, A. Z. A., . . . Cagno, R. D. New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota. Elsevier.
Chicago Style (17th ed.) CitationMastrolonardo, Federica, et al. New Fermented Plant-based Ingredients in Sourdough Breads Enhanced Nutritional Value and Impacted on Gut Microbiota. Elsevier.
MLA (9th ed.) CitationMastrolonardo, Federica, et al. New Fermented Plant-based Ingredients in Sourdough Breads Enhanced Nutritional Value and Impacted on Gut Microbiota. Elsevier.
Warning: These citations may not always be 100% accurate.