Altenbach, S. B., Tanaka, C. K., & Seabourn, B. W. (2014). Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour. BMC Plant Biol.
Citação norma ChicagoAltenbach, Susan B., Charlene K. Tanaka, and Bradford W. Seabourn. "Silencing of Omega-5 Gliadins in Transgenic Wheat Eliminates a Major Source of Environmental Variability and Improves Dough Mixing Properties of Flour." BMC Plant Biol 2014.
Citação norma MLAAltenbach, Susan B., Charlene K. Tanaka, and Bradford W. Seabourn. "Silencing of Omega-5 Gliadins in Transgenic Wheat Eliminates a Major Source of Environmental Variability and Improves Dough Mixing Properties of Flour." BMC Plant Biol 2014.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.