Cita APA

Leblanc, J. G. J., Burgess, C., Sesma, F. J. M., Savoy, G., & van Sinderen, D. (2005). Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats. Web

Citación estilo Chicago

Leblanc, Jean Guy Joseph, Catherine Burgess, Fernando Juan Manuel Sesma, Graciela Savoy, and Douwe van Sinderen. Ingestion of Milk Fermented By Genetically Modified Lactococcus Lactis Improves the Riboflavin Status of Deficient Rats. 2005.

Cita MLA

Leblanc, Jean Guy Joseph, et al. Ingestion of Milk Fermented By Genetically Modified Lactococcus Lactis Improves the Riboflavin Status of Deficient Rats. 2005.