APA (7th ed.) Citation

C, L., N, O., S, C., A, B., E, C., F, B., . . . A, H. (2024). Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process. International journal of food microbiology, 418, 110712. https://doi.org/10.1016/j.ijfoodmicro.2024.110712

Chicago Style (17th ed.) Citation

C, Lecaudé, et al. "Deciphering Microbial Communities of Three Savoyard Raw Milk Cheeses Along Ripening and Regarding the Cheese Process." International Journal of Food Microbiology 418 (2024): 110712. https://doi.org/10.1016/j.ijfoodmicro.2024.110712.

MLA (9th ed.) Citation

C, Lecaudé, et al. "Deciphering Microbial Communities of Three Savoyard Raw Milk Cheeses Along Ripening and Regarding the Cheese Process." International Journal of Food Microbiology, vol. 418, 2024, p. 110712, https://doi.org/10.1016/j.ijfoodmicro.2024.110712.