APA Alıntı

Ford, L. S., Bloom, K. A., Nowak-Węgrzyn, A. H., Shreffler, W. G., Masilamani, M., & Sampson, H. A. (2012). Basophil Reactivity, Wheal Size and Immunoglobulin Levels Distinguish Degree of Cow’s Milk Tolerance.

Chicago Stili Alıntı

Ford, Lara S., Katherine A. Bloom, Anna H. Nowak-Węgrzyn, Wayne G. Shreffler, Madhan Masilamani, ve Hugh A. Sampson. Basophil Reactivity, Wheal Size and Immunoglobulin Levels Distinguish Degree of Cow’s Milk Tolerance. 2012.

MLA Alıntı

Ford, Lara S., et al. Basophil Reactivity, Wheal Size and Immunoglobulin Levels Distinguish Degree of Cow’s Milk Tolerance. 2012.