Cita APA (7a ed.)

Weckx, P., Alonso, V. G., Vaneeckhaute, E., Duerinkcx, K., De Vuyst, L., & Breynaert, E. (2025). High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans.

Cita Chicago Style (17a ed.)

Weckx, Pasquinel, Víctor González Alonso, Ewoud Vaneeckhaute, Karel Duerinkcx, Luc De Vuyst, y Eric Breynaert. High Temperature 1H DOSY NMR Reveals Sourdough Fermentation of Wheat Flour Alters the Molecular Structure of Water-extractable Arabinoxylans. 2025.

Cita MLA (9a ed.)

Weckx, Pasquinel, et al. High Temperature 1H DOSY NMR Reveals Sourdough Fermentation of Wheat Flour Alters the Molecular Structure of Water-extractable Arabinoxylans. 2025.