Cite
Application of phytases from bifidobacteria in the development of cereal-based products with amaranth.
MLA
García-Mantrana, Izaskun, et al. “Application of Phytases from Bifidobacteria in the Development of Cereal-Based Products with Amaranth.” European Food Research & Technology, vol. 238, no. 5, May 2014, pp. 853–62. EBSCOhost, https://doi.org/10.1007/s00217-014-2167-2.
APA
García-Mantrana, I., Monedero, V., & Haros, M. (2014). Application of phytases from bifidobacteria in the development of cereal-based products with amaranth. European Food Research & Technology, 238(5), 853–862. https://doi.org/10.1007/s00217-014-2167-2
Chicago
García-Mantrana, Izaskun, Vicente Monedero, and Monika Haros. 2014. “Application of Phytases from Bifidobacteria in the Development of Cereal-Based Products with Amaranth.” European Food Research & Technology 238 (5): 853–62. doi:10.1007/s00217-014-2167-2.