Teleky, B., Martău, G. A., & Vodnar, D. C. (2020). Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation. Foods.
Citação norma ChicagoTeleky, Bernadette-Emőke, Gheorghe Adrian Martău, and Dan Cristian Vodnar. "Physicochemical Effects of Lactobacillus Plantarum and Lactobacillus Casei Cocultures On Soy–Wheat Flour Dough Fermentation." Foods 2020.
MLA引文Teleky, Bernadette-Emőke, Gheorghe Adrian Martău, and Dan Cristian Vodnar. "Physicochemical Effects of Lactobacillus Plantarum and Lactobacillus Casei Cocultures On Soy–Wheat Flour Dough Fermentation." Foods 2020.
警告：這些引文格式不一定是100％准確.