Cite
Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan.
MLA
Chen, Y. S., et al. “Isolation and Characterization of Lactic Acid Bacteria from Suan-Tsai (Fermented Mustard), a Traditional Fermented Food in Taiwan.” Journal of Applied Microbiology, vol. 101, no. 1, July 2006, pp. 125–30. EBSCOhost, https://doi.org/10.1111/j.1365-2672.2006.02900.x.
APA
Chen, Y.-S., Yanagida, F., & Hsu, J.-S. (2006). Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan. Journal of Applied Microbiology, 101(1), 125–130. https://doi.org/10.1111/j.1365-2672.2006.02900.x
Chicago
Chen, Y.-S., F. Yanagida, and J.-S. Hsu. 2006. “Isolation and Characterization of Lactic Acid Bacteria from Suan-Tsai (Fermented Mustard), a Traditional Fermented Food in Taiwan.” Journal of Applied Microbiology 101 (1): 125–30. doi:10.1111/j.1365-2672.2006.02900.x.