Inactivation mechanism of phenyllactic acid against Bacillus cereus spores and its application in milk beverage.

MLA

Zhang, Dongchun, et al. “Inactivation Mechanism of Phenyllactic Acid against Bacillus Cereus Spores and Its Application in Milk Beverage.” Food Chemistry, vol. 453, Sept. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.139601.

APA

Zhang, D., Tong, D., Wang, Z., Wang, S., Jia, Y., & Ning, Y. (2024). Inactivation mechanism of phenyllactic acid against Bacillus cereus spores and its application in milk beverage. Food Chemistry, 453, N.PAG. https://doi.org/10.1016/j.foodchem.2024.139601

Chicago

Zhang, Dongchun, Danya Tong, Zhixin Wang, Shijie Wang, Yingmin Jia, and Yawei Ning. 2024. “Inactivation Mechanism of Phenyllactic Acid against Bacillus Cereus Spores and Its Application in Milk Beverage.” Food Chemistry 453 (September): N.PAG. doi:10.1016/j.foodchem.2024.139601.