APA (7th ed.) Citation

IM, P., JS, H., E, M., AM, W., N, B., AN, D., . . . MA, A. (2019). Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl. Food microbiology, 77, 10. https://doi.org/10.1016/j.fm.2018.08.003

Chicago Style (17th ed.) Citation

IM, Pérez-Díaz, Hayes JS, Medina E, Webber AM, Butz N, Dickey AN, Lu Z, and Azcarate-Peril MA. "Assessment of the Non-lactic Acid Bacteria Microbiota in Fresh Cucumbers and Commercially Fermented Cucumber Pickles Brined with 6% NaCl." Food Microbiology 77 (2019): 10. https://doi.org/10.1016/j.fm.2018.08.003.

MLA (9th ed.) Citation

IM, Pérez-Díaz, et al. "Assessment of the Non-lactic Acid Bacteria Microbiota in Fresh Cucumbers and Commercially Fermented Cucumber Pickles Brined with 6% NaCl." Food Microbiology, vol. 77, 2019, p. 10, https://doi.org/10.1016/j.fm.2018.08.003.