Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysis.

MLA

Li, Xinfu, et al. “Bacterial Community Dynamics during Different Stages of Processing of Smoked Bacon Using the 16S RRNA Gene Amplicon Analysis.” International Journal of Food Microbiology, vol. 351, Aug. 2021, p. 109076. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2021.109076.

APA

Li, X., Xiong, Q., Xu, B., Wang, H., Zhou, H., & Sun, Y. (2021). Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysis. International Journal of Food Microbiology, 351, 109076. https://doi.org/10.1016/j.ijfoodmicro.2021.109076

Chicago

Li, Xinfu, Qiang Xiong, Baocai Xu, Haoxin Wang, Hui Zhou, and Yun Sun. 2021. “Bacterial Community Dynamics during Different Stages of Processing of Smoked Bacon Using the 16S RRNA Gene Amplicon Analysis.” International Journal of Food Microbiology 351 (August): 109076. doi:10.1016/j.ijfoodmicro.2021.109076.