Minervini, F., Di Cagno, R., Lattanzi, A., De Angelis, M., Antonielli, L., Cardinali, G., . . . Gobbetti, M. (2012). Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity. American Society for Microbiology.
Παραπομπή Chicago StyleMinervini, Fabio, Raffaella Di Cagno, Anna Lattanzi, Maria De Angelis, Livio Antonielli, Gianluigi Cardinali, Stefan Cappelle, και Marco Gobbetti. Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity. American Society for Microbiology, 2012.
Παραπομπή MLAMinervini, Fabio, et al. Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity. American Society for Microbiology, 2012.