Cita APA (7a ed.)

GÓMEZ GUERRERO, B., & EDNEY, M. J. (2011). A high-maltose broth method for studying the effects of amino acids on fermentability.

Cita Chicago Style (17a ed.)

GÓMEZ GUERRERO, BLANCA, y M. J. EDNEY. A High-maltose Broth Method for Studying the Effects of Amino Acids on Fermentability. 2011.

Cita MLA (9a ed.)

GÓMEZ GUERRERO, BLANCA, y M. J. EDNEY. A High-maltose Broth Method for Studying the Effects of Amino Acids on Fermentability. 2011.