APA (7. basım) Alıntı

Velázquez-López, A., Covatzin-Jirón, D., Toledo-Meza, M. D., & Vela-Gutiérrez, G. (2018). Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol. Universidad Autónoma de Tamaulipas.

Chicago Style (17. basım) Atıf

Velázquez-López, Arturo, David Covatzin-Jirón, María Dolores Toledo-Meza, ve Gilber Vela-Gutiérrez. Fermented Drink Elaborated with Lactic Acid Bacteria Isolated from Chiapaneco Traditional Pozol. Universidad Autónoma de Tamaulipas, 2018.

MLA (8th ed.) Atıf

Velázquez-López, Arturo, et al. Fermented Drink Elaborated with Lactic Acid Bacteria Isolated from Chiapaneco Traditional Pozol. Universidad Autónoma de Tamaulipas, 2018.