בקשת ציטוטים

Citação APA (7ª ed.)
Ding, X., Yue, M., Gu, H., Li, S., Chen, S., Wang, L., & Sun, L. (2024). Effects of <i>Wickerhamomyces anomalus</i> Co-Fermented with <i>Saccharomyces cerevisiae</i> on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS. MDPI AG.
Citação do estilo Chicago (17ª ed.)
Ding, Xialiang, Meixiang Yue, Henghao Gu, Suyang Li, Shiyi Chen, Liang Wang, e Ling Sun. Effects of <i>Wickerhamomyces Anomalus</i> Co-Fermented with <i>Saccharomyces Cerevisiae</i> on Volatile Flavor Profiles During Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS. MDPI AG, 2024.
Citação MLA (9ª ed.)
Ding, Xialiang, et al. Effects of <i>Wickerhamomyces Anomalus</i> Co-Fermented with <i>Saccharomyces Cerevisiae</i> on Volatile Flavor Profiles During Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS. MDPI AG, 2024.
אזהרה: ציטוטים אלה לעיתים לא מדויקים ב 100%.