Cite
Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies.
MLA
Tang, Ya-Jie, et al. “Current Progress on Truffle Submerged Fermentation: A Promising Alternative to Its Fruiting Bodies.” Applied Microbiology & Biotechnology, vol. 99, no. 5, Mar. 2015, pp. 2041–53. EBSCOhost, https://doi.org/10.1007/s00253-015-6379-6.
APA
Tang, Y.-J., Liu, R.-S., & Li, H.-M. (2015). Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies. Applied Microbiology & Biotechnology, 99(5), 2041–2053. https://doi.org/10.1007/s00253-015-6379-6
Chicago
Tang, Ya-Jie, Rui-Sang Liu, and Hong-Mei Li. 2015. “Current Progress on Truffle Submerged Fermentation: A Promising Alternative to Its Fruiting Bodies.” Applied Microbiology & Biotechnology 99 (5): 2041–53. doi:10.1007/s00253-015-6379-6.