Cite
The effect of aspartic acid on the freeze-drying survival rate of Lactobacillus plantarum LIP-1 and its inherent mechanism.
MLA
Chen, Zichao, et al. “The Effect of Aspartic Acid on the Freeze-Drying Survival Rate of Lactobacillus Plantarum LIP-1 and Its Inherent Mechanism.” LWT - Food Science & Technology, vol. 155, Feb. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2021.112929.
APA
Chen, Z., E, J., Ma, R., Zhang, J., Yao, C., Wang, R., Zhang, Q., Yang, Y., Li, J., & Wang, J. (2022). The effect of aspartic acid on the freeze-drying survival rate of Lactobacillus plantarum LIP-1 and its inherent mechanism. LWT - Food Science & Technology, 155, N.PAG. https://doi.org/10.1016/j.lwt.2021.112929
Chicago
Chen, Zichao, Jingjing E, Rongze Ma, Jingya Zhang, Caiqing Yao, Ruixue Wang, Qiaoling Zhang, Ying Yang, Jing Li, and Junguo Wang. 2022. “The Effect of Aspartic Acid on the Freeze-Drying Survival Rate of Lactobacillus Plantarum LIP-1 and Its Inherent Mechanism.” LWT - Food Science & Technology 155 (February): N.PAG. doi:10.1016/j.lwt.2021.112929.