Cita APA

Saez, G. D., Flomenbaum, L., & Zarate, G. d. V. (2018). Lactic acid bacteria from argentinean fermented foods: Isolation and characterization for their potential use as starters for fermentation of vegetables. Web

Citación estilo Chicago

Saez, Gabriel Dario, Leandro Flomenbaum, and Gabriela del Valle Zarate. Lactic Acid Bacteria From Argentinean Fermented Foods: Isolation and Characterization for Their Potential Use As Starters for Fermentation of Vegetables. 2018.

Cita MLA

Saez, Gabriel Dario, Leandro Flomenbaum, and Gabriela del Valle Zarate. Lactic Acid Bacteria From Argentinean Fermented Foods: Isolation and Characterization for Their Potential Use As Starters for Fermentation of Vegetables. 2018.