APA (7th ed.) Citation

Sousa, M. J., Balcão, V. M., & Malcata, F. X. (2011). Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant.

Chicago Style (17th ed.) Citation

Sousa, M. José, Victor M. Balcão, and F. Xavier Malcata. Evolution of Free Fatty Acid Profile During Ripening in Cheeses Manufactured from Bovine, Ovine and Caprine Milks with Extracts of Cynara Cardunculus as Coagulant. 2011.

MLA (8th ed.) Citation

Sousa, M. José, et al. Evolution of Free Fatty Acid Profile During Ripening in Cheeses Manufactured from Bovine, Ovine and Caprine Milks with Extracts of Cynara Cardunculus as Coagulant. 2011.