Improvement of physicochemical properties and flavour of pickled radish through the use of a direct‐vat set starter consisting of Lactiplantibacillus plantarum and Leuconostoc mesenteroides.

MLA

Xiong, Jie, et al. “Improvement of Physicochemical Properties and Flavour of Pickled Radish through the Use of a Direct‐vat Set Starter Consisting of Lactiplantibacillus Plantarum and Leuconostoc Mesenteroides.” International Journal of Food Science & Technology, vol. 58, no. 12, Dec. 2023, pp. 6272–84. EBSCOhost, https://doi.org/10.1111/ijfs.16731.

APA

Xiong, J., Wang, Y., Yousaf, M., & Liu, D. (2023). Improvement of physicochemical properties and flavour of pickled radish through the use of a direct‐vat set starter consisting of Lactiplantibacillus plantarum and Leuconostoc mesenteroides. International Journal of Food Science & Technology, 58(12), 6272–6284. https://doi.org/10.1111/ijfs.16731

Chicago

Xiong, Jie, Ya‐Ying Wang, Muhammad Yousaf, and Dong‐Mei Liu. 2023. “Improvement of Physicochemical Properties and Flavour of Pickled Radish through the Use of a Direct‐vat Set Starter Consisting of Lactiplantibacillus Plantarum and Leuconostoc Mesenteroides.” International Journal of Food Science & Technology 58 (12): 6272–84. doi:10.1111/ijfs.16731.