Cita APA (7a ed.)
Moiraghi, M., Vanzetti, L. S., Pfluger, L. A., Helguera, M., & Pérez, G. (2017). Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality.
Cita Chicago Style (17a ed.)
Moiraghi, Malena, Leonardo Sebastian Vanzetti, Laura Alicia Pfluger, Marcelo Helguera, y GabrielaTeresa Pérez. Effect of High Molecular Weight Glutenins and Rye Translocations on Soft Wheat Flour Cookie Quality. 2017.
Cita MLA (9a ed.)
Moiraghi, Malena, et al. Effect of High Molecular Weight Glutenins and Rye Translocations on Soft Wheat Flour Cookie Quality. 2017.
Precaución: Estas citas no son 100% exactas.