APA (7th ed.) Citation

Mizuno, H., & Tsuge, Y. (2021). Elevated, non-proliferative temperatures change the profile of fermentation products in Corynebacterium glutamicum. Applied Microbiology & Biotechnology, 105(1), 367. https://doi.org/10.1007/s00253-020-11024-w

Chicago Style (17th ed.) Citation

Mizuno, Hikaru, and Yota Tsuge. "Elevated, Non-proliferative Temperatures Change the Profile of Fermentation Products in Corynebacterium Glutamicum." Applied Microbiology & Biotechnology 105, no. 1 (2021): 367. https://doi.org/10.1007/s00253-020-11024-w.

MLA (9th ed.) Citation

Mizuno, Hikaru, and Yota Tsuge. "Elevated, Non-proliferative Temperatures Change the Profile of Fermentation Products in Corynebacterium Glutamicum." Applied Microbiology & Biotechnology, vol. 105, no. 1, 2021, p. 367, https://doi.org/10.1007/s00253-020-11024-w.