APA (7th ed.) Citation

Leuschner, R. G., & Ielsch, V. (2003). Antimicrobial effects of garlic, clove and red hot chilli on Listeria monocytogenes in broth model systems and soft cheese. International Journal of Food Sciences & Nutrition, 54(2), 127. https://doi.org/10.1080/0963748031000084070

Chicago Style (17th ed.) Citation

Leuschner, Renata G.K., and Vanessa Ielsch. "Antimicrobial Effects of Garlic, Clove and Red Hot Chilli on Listeria Monocytogenes in Broth Model Systems and Soft Cheese." International Journal of Food Sciences & Nutrition 54, no. 2 (2003): 127. https://doi.org/10.1080/0963748031000084070.

MLA (9th ed.) Citation

Leuschner, Renata G.K., and Vanessa Ielsch. "Antimicrobial Effects of Garlic, Clove and Red Hot Chilli on Listeria Monocytogenes in Broth Model Systems and Soft Cheese." International Journal of Food Sciences & Nutrition, vol. 54, no. 2, 2003, p. 127, https://doi.org/10.1080/0963748031000084070.