Influence of the use of spore-forming bacteria with probiotic properties on the quality and safety of food

MLA

Proskurina Lyudmila, et al. “Influence of the Use of Spore-Forming Bacteria with Probiotic Properties on the Quality and Safety of Food.” E3S Web of Conferences, vol. 363, Jan. 2022, p. 03065. EBSCOhost, https://doi.org/10.1051/e3sconf/202236303065.

APA

Proskurina Lyudmila, Rafikova Khabiba, Berseneva Svetlana, Belov Alexander, & Repsh Natalia. (2022). Influence of the use of spore-forming bacteria with probiotic properties on the quality and safety of food. E3S Web of Conferences, 363, 03065. https://doi.org/10.1051/e3sconf/202236303065

Chicago

Proskurina Lyudmila, Rafikova Khabiba, Berseneva Svetlana, Belov Alexander, and Repsh Natalia. 2022. “Influence of the Use of Spore-Forming Bacteria with Probiotic Properties on the Quality and Safety of Food.” E3S Web of Conferences 363 (January): 03065. doi:10.1051/e3sconf/202236303065.