APA (7th ed.) Citation

Souza, H. F. d., Freire, E. N. S., Monteiro, G. F., Bogáz, L. T., Teixeira, R. D., Junior, F. V. S., . . . Kamimura, E. S. Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Microorganisms. MDPI AG.

Chicago Style (17th ed.) Citation

Souza, Handray Fernandes de, et al. Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces Cerevisiae</i> Var. <i>boulardii</i> and Kombucha Microorganisms. MDPI AG.

MLA (9th ed.) Citation

Souza, Handray Fernandes de, et al. Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces Cerevisiae</i> Var. <i>boulardii</i> and Kombucha Microorganisms. MDPI AG.