APA (7th ed.) Citation

E, V., L, L., D, P., S, I., D, B., C, L., . . . B, C. (2025). Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough bread. Food research international (Ottawa, Ont.), 219, 117007. https://doi.org/10.1016/j.foodres.2025.117007

Chicago Style (17th ed.) Citation

E, Viola, et al. "Exploring Lactic Acid Bacteria Diversity of Hop Plant By-products to Develop a Multi-strain Starter Culture to Be Used in Hop-supplemented Sourdough Bread." Food Research International (Ottawa, Ont.) 219 (2025): 117007. https://doi.org/10.1016/j.foodres.2025.117007.

MLA (9th ed.) Citation

E, Viola, et al. "Exploring Lactic Acid Bacteria Diversity of Hop Plant By-products to Develop a Multi-strain Starter Culture to Be Used in Hop-supplemented Sourdough Bread." Food Research International (Ottawa, Ont.), vol. 219, 2025, p. 117007, https://doi.org/10.1016/j.foodres.2025.117007.