Cite
MLA Citation
Gabriela Soster Santetti et al.. “The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?.” Lebensmittel-Wissenschaft + Technologie =, vol. 146, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100130756831.0x00005c