Ferreiro Portas, T., Martínez, S., Gayoso, L., & Rodríguez-Otero, J. L. (2016). Evolution of phospholipid contents during the production of quark cheese from buttermilk. Zenodo.
Chicago-Zitierstil (17. Ausg.)Ferreiro Portas, Tania, Sergio Martínez, Lucía Gayoso, und José Luis Rodríguez-Otero. Evolution of Phospholipid Contents During the Production of Quark Cheese from Buttermilk. Zenodo, 2016.
MLA-Zitierstil (9. Ausg.)Ferreiro Portas, Tania, et al. Evolution of Phospholipid Contents During the Production of Quark Cheese from Buttermilk. Zenodo, 2016.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.