Verluyten, J., Messens, W., & De Vuyst, L. (2004). Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage. American Society for Microbiology.
Chicago-stil citatVerluyten, Jurgen, Winy Messens, och Luc De Vuyst. Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced By Lactobacillus Curvatus Strain LTH 1174, Originating From Fermented Sausage. American Society for Microbiology, 2004.
MLA-referensVerluyten, Jurgen, Winy Messens, och Luc De Vuyst. Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced By Lactobacillus Curvatus Strain LTH 1174, Originating From Fermented Sausage. American Society for Microbiology, 2004.