APA (7th ed.) Citation
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.
Chicago Style (17th ed.) Citation
Fontana, Cecilia Alejandra, Daniela Bassi, Constanza María López, Vicenza Pisacane, María Claudia Otero, Edoardo Puglisi, Annalisa Rebecchi, Pier Sandro Cocconcelli, and Graciela Margarita Vignolo. Microbial Ecology Involved in the Ripening of Naturally Fermented Llama Meat Sausages. A Focus on Lactobacilli Diversity. Elsevier, 2018.
MLA (9th ed.) Citation
Fontana, Cecilia Alejandra, et al. Microbial Ecology Involved in the Ripening of Naturally Fermented Llama Meat Sausages. A Focus on Lactobacilli Diversity. Elsevier, 2018.
Warning: These citations may not always be 100% accurate.