APA (7th ed.) Citation

Merchán, A. V., Román, Á. C., Ruiz-Moyano, S., Vázquez-Hernández, M., Cabañas, C. M., & Benito, M. J. Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing. Elsevier.

Chicago Style (17th ed.) Citation

Merchán, Almudena V., Ángel Carlos Román, Santiago Ruiz-Moyano, María Vázquez-Hernández, Catalina M. Cabañas, and María José Benito. Mycobiota Composition Through the Ripening of Artisanal Soft Cheeses ‘Torta Del Casar’ and ‘Queso De La Serena’ Monitored by High-throughput Sequencing. Elsevier.

MLA (9th ed.) Citation

Merchán, Almudena V., et al. Mycobiota Composition Through the Ripening of Artisanal Soft Cheeses ‘Torta Del Casar’ and ‘Queso De La Serena’ Monitored by High-throughput Sequencing. Elsevier.