Fermentation Kinetic Modeling and Antioxidant Evaluation of Suaeda salsa

MLA

XU Jing, ZHAO Xuequn, WANG Zhenzhen, YIN Shupeng, SHEN Xiaoyan, SHA Ruyi, MAO Jianwei. “Fermentation Kinetic Modeling and Antioxidant Evaluation of Suaeda Salsa.” Shipin Kexue, vol. 44, no. 6, Mar. 2023, pp. 172–79. EBSCOhost, https://doi.org/10.7506/spkx1002-6630-20220413-153.

APA

XU Jing, Z. X. W. Z. Y. S. S. X. S. R. M. J. (2023). Fermentation Kinetic Modeling and Antioxidant Evaluation of Suaeda salsa. Shipin Kexue, 44(6), 172–179. https://doi.org/10.7506/spkx1002-6630-20220413-153

Chicago

XU Jing, ZHAO Xuequn, WANG Zhenzhen, YIN Shupeng, SHEN Xiaoyan, SHA Ruyi, MAO Jianwei. 2023. “Fermentation Kinetic Modeling and Antioxidant Evaluation of Suaeda Salsa.” Shipin Kexue 44 (6): 172–79. doi:10.7506/spkx1002-6630-20220413-153.