APA引文

Cobo-Monterroza, R., Rosas-Quijano, R., Gálvez-López, D., Adriano-Anaya, L., & Vázquez-Ovando, A. (2019). Native lactic acid bacteria as a starter culture for the production of Mexican cream cheese.

Citación estilo Chicago

Cobo-Monterroza, Rodrigo, Raymundo Rosas-Quijano, Didiana Gálvez-López, Lourdes Adriano-Anaya, y Alfredo Vázquez-Ovando. Native Lactic Acid Bacteria As a Starter Culture for the Production of Mexican Cream Cheese. 2019.

MLA引文

Cobo-Monterroza, Rodrigo, et al. Native Lactic Acid Bacteria As a Starter Culture for the Production of Mexican Cream Cheese. 2019.