GORDÚN, E.; PUIG, A.; PIÑOL, L.; CARBÓ, R. IDENTIFICATION OF YEAST ISOLATED FROM LABORATORY SOURDOUGHS PREPARED WITH GRAPE, APPLE, AND YOGURT. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 7, n. 4, p. 399–403, 2018. DOI: 10.15414/jmbfs.2018.7.4.399-403. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8698. Acesso em: 3 oct. 2026.