Cita APA (7a ed.)
Guzmán García, C., Crossa, J., Mondal, S., Velu, G., Huerta Espino, J., Crespo-Herrera, L. A., . . . Ibba, M. I. (2022). Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines. Elsevier.
Cita Chicago Style (17a ed.)
Guzmán García, Carlos, José Crossa, Suchismita Mondal, Govindan Velu, Julio Huerta Espino, Leonardo A. Crespo-Herrera, Mateo Vargas, Ravi P. Singh, y Maria Itria Ibba. Effects of Glutenins (Glu-1 and Glu-3) Allelic Variation on Dough Properties and Bread-making Quality of CIMMYT Bread Wheat Breeding Lines. Elsevier, 2022.
Cita MLA (9a ed.)
Guzmán García, Carlos, et al. Effects of Glutenins (Glu-1 and Glu-3) Allelic Variation on Dough Properties and Bread-making Quality of CIMMYT Bread Wheat Breeding Lines. Elsevier, 2022.
Precaución: Estas citas no son 100% exactas.