Cita APA (7a ed.)

Benejam, W., Steffolani, M. E., & León, A. E. (2009). Use of enzyme to improve the technological quality of a panettone like baked product.

Cita Chicago Style (17a ed.)

Benejam, Walter, María Eugenia Steffolani, y Alberto Edel León. Use of Enzyme to Improve the Technological Quality of a Panettone like Baked Product. 2009.

Cita MLA (8a ed.)

Benejam, Walter, et al. Use of Enzyme to Improve the Technological Quality of a Panettone like Baked Product. 2009.