Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products.

MLA

Rodríguez, Alicia, et al. “Evaluation of the Risk of Fungal Spoilage When Substituting Sucrose with Commercial Purified Stevia Glycosides in Sweetened Bakery Products.” International Journal of Food Microbiology, vol. 231, Aug. 2016, pp. 42–47. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2016.04.031.

APA

Rodríguez, A., Magan, N., & Medina, A. (2016). Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products. International Journal of Food Microbiology, 231, 42–47. https://doi.org/10.1016/j.ijfoodmicro.2016.04.031

Chicago

Rodríguez, Alicia, Naresh Magan, and Angel Medina. 2016. “Evaluation of the Risk of Fungal Spoilage When Substituting Sucrose with Commercial Purified Stevia Glycosides in Sweetened Bakery Products.” International Journal of Food Microbiology 231 (August): 42–47. doi:10.1016/j.ijfoodmicro.2016.04.031.