APA (7th ed.) Citation

Kirchmayr, M. R., Segura-García, L. E., Lappe-Oliveras, P., Moreno-Terrazas, R., de la Rosa, M., & Gschaedler Mathis, A. (2017). Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca. LWT - Food Science & Technology, 79, 160. https://doi.org/10.1016/j.lwt.2016.12.052

Chicago Style (17th ed.) Citation

Kirchmayr, Manuel R., Luis E. Segura-García, Patricia Lappe-Oliveras, Rubén Moreno-Terrazas, Mayela de la Rosa, and Anne Gschaedler Mathis. "Impact of Environmental Conditions and Process Modifications on Microbial Diversity, Fermentation Efficiency and Chemical Profile During the Fermentation of Mezcal in Oaxaca." LWT - Food Science & Technology 79 (2017): 160. https://doi.org/10.1016/j.lwt.2016.12.052.

MLA (9th ed.) Citation

Kirchmayr, Manuel R., et al. "Impact of Environmental Conditions and Process Modifications on Microbial Diversity, Fermentation Efficiency and Chemical Profile During the Fermentation of Mezcal in Oaxaca." LWT - Food Science & Technology, vol. 79, 2017, p. 160, https://doi.org/10.1016/j.lwt.2016.12.052.