APA (7th ed.) Citation

Romero-Guido, C., Belo, I., Ta, T. M. N., Cao-Hoang, L., Alchihab, M., Gomes, N., . . . Waché, Y. (2011). Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds. Applied microbiology and biotechnology, 89(3), 535-547. https://doi.org/10.1007/s00253-010-2945-0

Chicago Style (17th ed.) Citation

Romero-Guido, Cynthia, et al. "Biochemistry of Lactone Formation in Yeast and Fungi and Its Utilisation for the Production of Flavour and Fragrance Compounds." Applied Microbiology and Biotechnology 89, no. 3 (2011): 535-547. https://doi.org/10.1007/s00253-010-2945-0.

MLA (9th ed.) Citation

Romero-Guido, Cynthia, et al. "Biochemistry of Lactone Formation in Yeast and Fungi and Its Utilisation for the Production of Flavour and Fragrance Compounds." Applied Microbiology and Biotechnology, vol. 89, no. 3, 2011, pp. 535-547, https://doi.org/10.1007/s00253-010-2945-0.