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APA Citation
Galli, V., Venturi, M., Pini, N., Guerrini, S., Granchi, L., & Vincenzini, M. (2019). liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings. Lebensmittel-Wissenschaft + Technologie =, 105, 9–15. http://access.bl.uk/ark:/81055/vdc_100078554253.0x000057