Bottari, B., Levante, A., Bancalari, E., Sforza, S., Bottesini, C., Prandi, B., . . . Gatti, M. (2020). The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality. Front Microbiol.
Citação norma ChicagoBottari, Benedetta, et al. "The Interrelationship Between Microbiota and Peptides During Ripening As a Driver for Parmigiano Reggiano Cheese Quality." Front Microbiol 2020.
MLA引文Bottari, Benedetta, et al. "The Interrelationship Between Microbiota and Peptides During Ripening As a Driver for Parmigiano Reggiano Cheese Quality." Front Microbiol 2020.
警告：這些引文格式不一定是100％准確.