Augustin, M. A., Hartley, C. J., Maloney, G., & Tyndall, S. (2024). Innovation in precision fermentation for food ingredients. Critical reviews in food science and nutrition, 64(18), 6218-6238. https://doi.org/10.1080/10408398.2023.2166014
Citácia podle Chicago (17th ed.)Augustin, Mary Ann, Carol J. Hartley, Gregory Maloney, a Simone Tyndall. "Innovation in Precision Fermentation for Food Ingredients." Critical Reviews in Food Science and Nutrition 64, no. 18 (2024): 6218-6238. https://doi.org/10.1080/10408398.2023.2166014.
Citácia podľa MLA (8th ed.)Augustin, Mary Ann, et al. "Innovation in Precision Fermentation for Food Ingredients." Critical Reviews in Food Science and Nutrition, vol. 64, no. 18, 2024, pp. 6218-6238, https://doi.org/10.1080/10408398.2023.2166014.
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