Effects of Bacillus fermentation on the protein microstructure and anti-nutritional factors of soybean meal.

MLA

Zheng, L., et al. “Effects of Bacillus Fermentation on the Protein Microstructure and Anti-Nutritional Factors of Soybean Meal.” Letters in Applied Microbiology, vol. 65, no. 6, Dec. 2017, pp. 520–26. EBSCOhost, https://doi.org/10.1111/lam.12806.

APA

Zheng, L., Li, D., Li, Z.-L., Kang, L.-N., Jiang, Y.-Y., Liu, X.-Y., Chi, Y.-P., Li, Y.-Q., & Wang, J.-H. (2017). Effects of Bacillus fermentation on the protein microstructure and anti-nutritional factors of soybean meal. Letters in Applied Microbiology, 65(6), 520–526. https://doi.org/10.1111/lam.12806

Chicago

Zheng, L, D Li, Z-L Li, L-N Kang, Y-Y Jiang, X-Y Liu, Y-P Chi, Y-Q Li, and J-H Wang. 2017. “Effects of Bacillus Fermentation on the Protein Microstructure and Anti-Nutritional Factors of Soybean Meal.” Letters in Applied Microbiology 65 (6): 520–26. doi:10.1111/lam.12806.