Cite
The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH.
MLA
Stavropoulou, Despoina Angeliki, et al. “The Narrowing down of Inoculated Communities of Coagulase-Negative Staphylococci in Fermented Meat Models Is Modulated by Temperature and PH.” International Journal of Food Microbiology, vol. 274, June 2018, pp. 52–59. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2018.03.008.
APA
Stavropoulou, D. A., Van Reckem, E., De Smet, S., De Vuyst, L., & Leroy, F. (2018). The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH. International Journal of Food Microbiology, 274, 52–59. https://doi.org/10.1016/j.ijfoodmicro.2018.03.008
Chicago
Stavropoulou, Despoina Angeliki, Emiel Van Reckem, Stefaan De Smet, Luc De Vuyst, and Frédéric Leroy. 2018. “The Narrowing down of Inoculated Communities of Coagulase-Negative Staphylococci in Fermented Meat Models Is Modulated by Temperature and PH.” International Journal of Food Microbiology 274 (June): 52–59. doi:10.1016/j.ijfoodmicro.2018.03.008.