Cita APA

Peralta, G. H., Wolf, I. V., Perotti, M. C., Bergamini, C. V., & Hynes, E. R. (2016). Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract. Web

Citación estilo Chicago

Peralta, Guillermo Hugo, Irma Veronica Wolf, Maria Cristina Perotti, Carina Viviana Bergamini, and Erica Rut Hynes. Formation of Volatile Compounds, Peptidolysis and Carbohydrate Fermentation By Mesophilic Lactobacilli and Streptoccocci Cultures in a Cheese Extract. 2016.

Cita MLA

Peralta, Guillermo Hugo, et al. Formation of Volatile Compounds, Peptidolysis and Carbohydrate Fermentation By Mesophilic Lactobacilli and Streptoccocci Cultures in a Cheese Extract. 2016.