Cite
Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage.
MLA
Li, Fuhou, et al. “Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage.” Animals (2076-2615), vol. 10, no. 9, Sept. 2020, p. 1575. EBSCOhost, https://doi.org/10.3390/ani10091575.
APA
Li, F., Ding, Z., Adesogan, A. T., Ke, W., Jiang, Y., Bai, J., Mudassar, S., Zhang, Y., Huang, W., & Guo, X. (2020). Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage. Animals (2076-2615), 10(9), 1575. https://doi.org/10.3390/ani10091575
Chicago
Li, Fuhou, Zitong Ding, Adegbola T. Adesogan, Wencan Ke, Yun Jiang, Jie Bai, Shah Mudassar, Yixin Zhang, Wenkang Huang, and Xusheng Guo. 2020. “Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage.” Animals (2076-2615) 10 (9): 1575. doi:10.3390/ani10091575.