Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages.

MLA

Sirini, N., et al. “Effect of Chestnut Flour and Probiotic Microorganism on the Functionality of Dry-Cured Meat Sausages.” LWT - Food Science & Technology, vol. 134, Dec. 2020, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2020.110197.

APA

Sirini, N., Roldán, A., Lucas-González, R., Fernández-López, J., Viuda-Martos, M., Pérez-Álvarez, J. A., Frizzo, L. S., & Rosmini, M. R. (2020). Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages. LWT - Food Science & Technology, 134, N.PAG. https://doi.org/10.1016/j.lwt.2020.110197

Chicago

Sirini, N., A. Roldán, R. Lucas-González, J. Fernández-López, M. Viuda-Martos, J.A. Pérez-Álvarez, L.S. Frizzo, and M.R. Rosmini. 2020. “Effect of Chestnut Flour and Probiotic Microorganism on the Functionality of Dry-Cured Meat Sausages.” LWT - Food Science & Technology 134 (December): N.PAG. doi:10.1016/j.lwt.2020.110197.