Cita APA (7a ed.)
Stegmayer, M. Á., Sirini, N. E., Ruiz, M. J., Soto, L. P., Zbrun, M. V., Lorenzo, J. M., . . . Frizzo, L. S. (2024). Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis. Elsevier.
Cita Chicago Style (17a ed.)
Stegmayer, María Ángeles, Noelí Estefanía Sirini, María Julia Ruiz, Lorena Paola Soto, María Virginia Zbrun, José Manuel Lorenzo, Marcelo Lisandro Signorini Porchiett, y Laureano Sebastián Frizzo. Effects of Lactic Acid Bacteria and Coagulase-negative Staphylococci on Dry-fermented Sausage Quality and Safety: Systematic Review and Meta-analysis. Elsevier, 2024.
Cita MLA (9a ed.)
Stegmayer, María Ángeles, et al. Effects of Lactic Acid Bacteria and Coagulase-negative Staphylococci on Dry-fermented Sausage Quality and Safety: Systematic Review and Meta-analysis. Elsevier, 2024.
Precaución: Estas citas no son 100% exactas.