APA (7th ed.) Citation

V, d. S. D., A, L., V, C., & A, G. (2022). Assessment of the microbiological origin of blowing defects in Grana Padano Protected Designation of Origin cheese. Journal of dairy science, 105(4), 2858. https://doi.org/10.3168/jds.2021-21097

Chicago Style (17th ed.) Citation

V, da Silva Duarte, Lombardi A, Corich V, and Giacomini A. "Assessment of the Microbiological Origin of Blowing Defects in Grana Padano Protected Designation of Origin Cheese." Journal of Dairy Science 105, no. 4 (2022): 2858. https://doi.org/10.3168/jds.2021-21097.

MLA (9th ed.) Citation

V, da Silva Duarte, et al. "Assessment of the Microbiological Origin of Blowing Defects in Grana Padano Protected Designation of Origin Cheese." Journal of Dairy Science, vol. 105, no. 4, 2022, p. 2858, https://doi.org/10.3168/jds.2021-21097.