APA (7th ed.) Citation

Bustos, A. Y., & Varzakas, T. (2026). From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation. Applied Sciences (2076-3417), 16(11), 5510. https://doi.org/10.3390/app16115510

Chicago Style (17th ed.) Citation

Bustos, Ana Yanina, and Theodoros Varzakas. "From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation." Applied Sciences (2076-3417) 16, no. 11 (2026): 5510. https://doi.org/10.3390/app16115510.

MLA (9th ed.) Citation

Bustos, Ana Yanina, and Theodoros Varzakas. "From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation." Applied Sciences (2076-3417), vol. 16, no. 11, 2026, p. 5510, https://doi.org/10.3390/app16115510.