Bokulich, N. A., Ohta, M., Lee, M., & Mills, D. A. (2014). Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations. American Society for Microbiology.
Style de citation ChicagoBokulich, Nicholas A., Moe Ohta, Morgan Lee, et David A. Mills. Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations. American Society for Microbiology, 2014.
Style de citation MLABokulich, Nicholas A., Moe Ohta, Morgan Lee, et David A. Mills. Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations. American Society for Microbiology, 2014.
Attention : ces citations peuvent ne pas être correctes à 100%.