Russo, P.; Diez-Ozaeta, I.; Mangieri, N.; Tamame, M.; Spano, G.; Dueñas, M.T.; López, P.; Mohedano, M.L.
Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking. Foods 2024, 13, 69.
https://doi.org/10.3390/foods13010069
AMA Style
Russo P, Diez-Ozaeta I, Mangieri N, Tamame M, Spano G, Dueñas MT, López P, Mohedano ML.
Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking. Foods. 2024; 13(1):69.
https://doi.org/10.3390/foods13010069
Chicago/Turabian Style
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, no. 1: 69.
https://doi.org/10.3390/foods13010069
APA Style
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