APA (7th ed.) Citation

Stolz, P. (. U., Boecker, G., Vogel, R., & Hammes, W. (1993). Utilisation of maltose and glucose by lactobacilli isolated from sourdough. FEMS microbiology letters, 109(2-3), 237-242. https://doi.org/10.1111/j.1574-6968.1993.tb06174.x

Chicago Style (17th ed.) Citation

Stolz, P. (Hohenheim Univ., G. Boecker, R.F Vogel, and W.P Hammes. "Utilisation of Maltose and Glucose by Lactobacilli Isolated from Sourdough." FEMS Microbiology Letters 109, no. 2-3 (1993): 237-242. https://doi.org/10.1111/j.1574-6968.1993.tb06174.x.

MLA (9th ed.) Citation

Stolz, P. (Hohenheim Univ., et al. "Utilisation of Maltose and Glucose by Lactobacilli Isolated from Sourdough." FEMS Microbiology Letters, vol. 109, no. 2-3, 1993, pp. 237-242, https://doi.org/10.1111/j.1574-6968.1993.tb06174.x.