APA (7. basım) Alıntı

Beek Sylvie van, Priest Fergus G., & American Society for Microbiology. Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study.

Chicago Style (17. basım) Atıf

Beek Sylvie van, Priest Fergus G., ve American Society for Microbiology. Evolution of the Lactic Acid Bacterial Community During Malt Whisky Fermentation , a Polyphasic Study.

MLA (9th ed.) Atıf

Beek Sylvie van, et al. Evolution of the Lactic Acid Bacterial Community During Malt Whisky Fermentation , a Polyphasic Study.