Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt.

MLA

Gordún, Elena, et al. “Comparison of the Microbial Dynamics and Biochemistry of Laboratory Sourdoughs Prepared with Grape, Apple and Yogurt.” Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional, vol. 21, no. 6, Sept. 2015, pp. 428–39. EBSCOhost, https://doi.org/10.1177/1082013214543033.

APA

Gordún, E., del Valle, L. J., Ginovart, M., & Carbó, R. (2015). Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt. Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional, 21(6), 428–439. https://doi.org/10.1177/1082013214543033

Chicago

Gordún, Elena, Luis J del Valle, Marta Ginovart, and Rosa Carbó. 2015. “Comparison of the Microbial Dynamics and Biochemistry of Laboratory Sourdoughs Prepared with Grape, Apple and Yogurt.” Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional 21 (6): 428–39. doi:10.1177/1082013214543033.