Cita APA

Todorov, S. D., & Leblanc, J. G. J. (2014). Traditional fermented products - a good dource for beneficial lactic acid bacteria. Web

Citación estilo Chicago

Todorov, Svetoslav Dimitrov, and Jean Guy Joseph Leblanc. Traditional Fermented Products - a Good Dource for Beneficial Lactic Acid Bacteria. 2014.

Cita MLA

Todorov, Svetoslav Dimitrov, and Jean Guy Joseph Leblanc. Traditional Fermented Products - a Good Dource for Beneficial Lactic Acid Bacteria. 2014.