Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions.

MLA

Li, Binbin, et al. “Microorganisms and Bacterial Cellulose Stability of Kombucha under Different Manufacture and Storage Conditions.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 89, no. 5, May 2024, pp. 2921–32. EBSCOhost, https://doi.org/10.1111/1750-3841.16975.

APA

Li, B., Wang, X., & Wang, P. (2024). Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions. Journal of Food Science (John Wiley & Sons, Inc.), 89(5), 2921–2932. https://doi.org/10.1111/1750-3841.16975

Chicago

Li, Binbin, Xufeng Wang, and Ping Wang. 2024. “Microorganisms and Bacterial Cellulose Stability of Kombucha under Different Manufacture and Storage Conditions.” Journal of Food Science (John Wiley & Sons, Inc.) 89 (5): 2921–32. doi:10.1111/1750-3841.16975.