Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking.

MLA

Russo, Pasquale, et al. “Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella Cibaria Strains for Gluten-Free Baking.” Foods, vol. 13, no. 1, Jan. 2024, p. 69. EBSCOhost, https://doi.org/10.3390/foods13010069.

APA

Russo, P., Diez-Ozaeta, I., Mangieri, N., Tamame, M., Spano, G., Dueñas, M. T., López, P., & Mohedano, M. L. (2024). Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking. Foods, 13(1), 69. https://doi.org/10.3390/foods13010069

Chicago

Russo, Pasquale, Iñaki Diez-Ozaeta, Nicola Mangieri, Mercedes Tamame, Giuseppe Spano, Maria Teresa Dueñas, Paloma López, and Mari Luz Mohedano. 2024. “Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella Cibaria Strains for Gluten-Free Baking.” Foods 13 (1): 69. doi:10.3390/foods13010069.