Information Journal Paper
APA:
Copy. (2017). Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation. FOOD MICROBIOLOGY, 62(-), 256-269. SID. https://sid.ir/paper/760125/en
Vancouver:
Copy. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation. FOOD MICROBIOLOGY[Internet]. 2017;62(-):256-269. Available from: https://sid.ir/paper/760125/en
IEEE:
Copy, “Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation,” FOOD MICROBIOLOGY, vol. 62, no. -, pp. 256–269, 2017, [Online]. Available: https://sid.ir/paper/760125/en