GÓMEZ GUERRERO, B., & EDNEY, M. J. (2011). A high-maltose broth method for studying the effects of amino acids on fermentability.
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Chicago Style (17th ed.) Citation
GÓMEZ GUERRERO, BLANCA, and M. J. EDNEY. A High-maltose Broth Method for Studying the Effects of Amino Acids on Fermentability. 2011.
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MLA (9th ed.) Citation
GÓMEZ GUERRERO, BLANCA, and M. J. EDNEY. A High-maltose Broth Method for Studying the Effects of Amino Acids on Fermentability. 2011.
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Warning: These citations may not always be 100% accurate.