Cita APA (7a ed.)
Fontana, C. A., Bassi, D., López, C. M., Pisacane, V., Otero, M. C., Puglisi, E., . . . Vignolo, G. M. (2018). Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity. Elsevier.
Cita Chicago Style (17a ed.)
Fontana, Cecilia Alejandra, Daniela Bassi, Constanza María López, Vicenza Pisacane, María Claudia Otero, Edoardo Puglisi, Annalisa Rebecchi, Pier Sandro Cocconcelli, y Graciela Margarita Vignolo. Microbial Ecology Involved in the Ripening of Naturally Fermented Llama Meat Sausages. A Focus on Lactobacilli Diversity. Elsevier, 2018.
Cita MLA (9a ed.)
Fontana, Cecilia Alejandra, et al. Microbial Ecology Involved in the Ripening of Naturally Fermented Llama Meat Sausages. A Focus on Lactobacilli Diversity. Elsevier, 2018.
Precaución: Estas citas no son 100% exactas.