Dynamic changes in the bacterial communities and metabolites of Moringa oleifera leaves during fermentation with or without pyroligneous acid.

MLA

Zou, Xuan, et al. “Dynamic Changes in the Bacterial Communities and Metabolites of Moringa Oleifera Leaves during Fermentation with or without Pyroligneous Acid.” LWT - Food Science & Technology, vol. 177, Mar. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2023.114593.

APA

Zou, X., Zhou, W., Wu, S., Chen, X., & Zhang, Q. (2023). Dynamic changes in the bacterial communities and metabolites of Moringa oleifera leaves during fermentation with or without pyroligneous acid. LWT - Food Science & Technology, 177, N.PAG. https://doi.org/10.1016/j.lwt.2023.114593

Chicago

Zou, Xuan, Wei Zhou, Shuo Wu, Xiaoyang Chen, and Qing Zhang. 2023. “Dynamic Changes in the Bacterial Communities and Metabolites of Moringa Oleifera Leaves during Fermentation with or without Pyroligneous Acid.” LWT - Food Science & Technology 177 (March): N.PAG. doi:10.1016/j.lwt.2023.114593.