Cita APA

E.R., R., R.A., S., Velezmoro Sánchez, C. E., C.E., V., & D.E., Z. (2018). Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’.

Citación estilo Chicago

E.R., Ramos, Santos R.A., Carmen Eloisa Velezmoro Sánchez, Velezmoro C.E., y Zúñiga D.E. Genetic Diversity and Antimicrobial Activity of Lactic Acid Bacteria in the Preparation of Traditional Fermented Potato Product ‘tunta’. 2018.

Cita MLA

E.R., Ramos, et al. Genetic Diversity and Antimicrobial Activity of Lactic Acid Bacteria in the Preparation of Traditional Fermented Potato Product ‘tunta’. 2018.