Hernández-Parada, N.; González-RÃos, O.; Suárez-Quiroz, M.L.; Hernández-Estrada, Z.J.; Figueroa-Hernández, C.Y.; Figueroa-Cárdenas, J.d.D.; Rayas-Duarte, P.; Figueroa-Espinoza, M.C.
Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production. Microorganisms 2023, 11, 109.
https://doi.org/10.3390/microorganisms11010109
AMA Style
Hernández-Parada N, González-RÃos O, Suárez-Quiroz ML, Hernández-Estrada ZJ, Figueroa-Hernández CY, Figueroa-Cárdenas JdD, Rayas-Duarte P, Figueroa-Espinoza MC.
Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production. Microorganisms. 2023; 11(1):109.
https://doi.org/10.3390/microorganisms11010109
Chicago/Turabian Style
Hernández-Parada, Natali, Oscar González-RÃos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, and MarÃa Cruz Figueroa-Espinoza.
2023. "Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production" Microorganisms 11, no. 1: 109.
https://doi.org/10.3390/microorganisms11010109
APA Style
Hernández-Parada, N., González-RÃos, O., Suárez-Quiroz, M. L., Hernández-Estrada, Z. J., Figueroa-Hernández, C. Y., Figueroa-Cárdenas, J. d. D., Rayas-Duarte, P., & Figueroa-Espinoza, M. C.
(2023). Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production. Microorganisms, 11(1), 109.
https://doi.org/10.3390/microorganisms11010109
