APA (7th ed.) Citation

Toscano, A., Giannuzzi, D., Malgwi, I. H., Deb, S., Broccanello, C., Squartini, A., . . . Schiavon, S. (2024). Characterization of dry-cured ham microbiota at 12 months of seasoning obtained from different rearing strategies using 16S rRNA profiling. Food Microbiology, 122, N.PAG. https://doi.org/10.1016/j.fm.2024.104558

Chicago Style (17th ed.) Citation

Toscano, Alessandro, et al. "Characterization of Dry-cured Ham Microbiota at 12 Months of Seasoning Obtained from Different Rearing Strategies Using 16S RRNA Profiling." Food Microbiology 122 (2024): N.PAG. https://doi.org/10.1016/j.fm.2024.104558.

MLA (9th ed.) Citation

Toscano, Alessandro, et al. "Characterization of Dry-cured Ham Microbiota at 12 Months of Seasoning Obtained from Different Rearing Strategies Using 16S RRNA Profiling." Food Microbiology, vol. 122, 2024, p. N.PAG, https://doi.org/10.1016/j.fm.2024.104558.