APA (7th ed.) Citation

Vogel, R. F., Pavlovic, M., Ehrmann, M. A., Wiezer, A., Liesegang, H., Offschanka, S., . . . Liebl, W. (2011). Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs. Microbial cell factories, 10(S1), S6. https://doi.org/10.1186/1475-2859-10-S1-S6

Chicago Style (17th ed.) Citation

Vogel, Rudi F., et al. "Genomic Analysis Reveals Lactobacillus Sanfranciscensis as Stable Element in Traditional Sourdoughs." Microbial Cell Factories 10, no. S1 (2011): S6. https://doi.org/10.1186/1475-2859-10-S1-S6.

MLA (9th ed.) Citation

Vogel, Rudi F., et al. "Genomic Analysis Reveals Lactobacillus Sanfranciscensis as Stable Element in Traditional Sourdoughs." Microbial Cell Factories, vol. 10, no. S1, 2011, p. S6, https://doi.org/10.1186/1475-2859-10-S1-S6.