Information Journal Paper
APA:
Copy. (2017). Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. FOOD SCIENCE AND TECHNOLOGY (LWT), 79(-), 361-366. SID. https://sid.ir/paper/651820/en
Vancouver:
Copy. Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2017;79(-):361-366. Available from: https://sid.ir/paper/651820/en
IEEE:
Copy, “Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 79, no. -, pp. 361–366, 2017, [Online]. Available: https://sid.ir/paper/651820/en