Cita APA (7a ed.)
Gliemmo, M. F., Montagnani, M. A., Schelegueda, L. I., Gonzalez, M. M., & Campos, C. A. (2017). Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam.
Cita Chicago Style (17a ed.)
Gliemmo, María Fernanda, Maria Andrea Montagnani, Laura Inés Schelegueda, Malena Mariana Gonzalez, y Carmen Adriana Campos. Effect of Xantham Gum, Steviosides, Clove, and Cinnamon Essential Oils on the Sensory and Microbiological Quality of a Low Sugar Tomato Jam. 2017.
Cita MLA (9a ed.)
Gliemmo, María Fernanda, et al. Effect of Xantham Gum, Steviosides, Clove, and Cinnamon Essential Oils on the Sensory and Microbiological Quality of a Low Sugar Tomato Jam. 2017.
Precaución: Estas citas no son 100% exactas.