Cite
Repercussions of Lactiplantibacillus plantarum HYY‐DB9 and Levilactobacillus brevis GIM 1.773 on the degradation of nitrite, volatile compounds, and sensory assessment of traditional Chinese paocai.
MLA
Huang, Yan‐yan, et al. “Repercussions of Lactiplantibacillus Plantarum HYY‐DB9 and Levilactobacillus Brevis GIM 1.773 on the Degradation of Nitrite, Volatile Compounds, and Sensory Assessment of Traditional Chinese Paocai.” International Journal of Food Science & Technology, vol. 59, no. 9, Sept. 2024, pp. 6522–32. EBSCOhost, https://doi.org/10.1111/ijfs.17400.
APA
Huang, Y., Huang, F., Huang, J., Liu, Y., Li, M., Yao, Q., Zeng, X., & Chen, B. (2024). Repercussions of Lactiplantibacillus plantarum HYY‐DB9 and Levilactobacillus brevis GIM 1.773 on the degradation of nitrite, volatile compounds, and sensory assessment of traditional Chinese paocai. International Journal of Food Science & Technology, 59(9), 6522–6532. https://doi.org/10.1111/ijfs.17400
Chicago
Huang, Yan‐yan, Fang Huang, Jing‐yi Huang, Yan Liu, Meng‐na Li, Qing‐bo Yao, Xin‐an Zeng, and Bo‐ru Chen. 2024. “Repercussions of Lactiplantibacillus Plantarum HYY‐DB9 and Levilactobacillus Brevis GIM 1.773 on the Degradation of Nitrite, Volatile Compounds, and Sensory Assessment of Traditional Chinese Paocai.” International Journal of Food Science & Technology 59 (9): 6522–32. doi:10.1111/ijfs.17400.