Cite
Microbial Diversity Analysis of Fermented Mung Beans (Lu-Doh-Huang) by Using Pyrosequencing and Culture Methods
MLA
Chao, Shiou-Huei, et al. “Microbial Diversity Analysis of Fermented Mung Beans (Lu-Doh-Huang) by Using Pyrosequencing and Culture Methods.” PLoS ONE, vol. 8, no. 5, May 2013, pp. 1–11. EBSCOhost, https://doi.org/10.1371/journal.pone.0063816.
APA
Chao, S.-H., Huang, H.-Y., Chang, C.-H., Yang, C.-H., Cheng, W.-S., Kang, Y.-H., Watanabe, K., & Tsai, Y.-C. (2013). Microbial Diversity Analysis of Fermented Mung Beans (Lu-Doh-Huang) by Using Pyrosequencing and Culture Methods. PLoS ONE, 8(5), 1–11. https://doi.org/10.1371/journal.pone.0063816
Chicago
Chao, Shiou-Huei, Hui-Yu Huang, Chuan-Hsiung Chang, Chih-Hsien Yang, Wei-Shen Cheng, Ya-Huei Kang, Koichi Watanabe, and Ying-Chieh Tsai. 2013. “Microbial Diversity Analysis of Fermented Mung Beans (Lu-Doh-Huang) by Using Pyrosequencing and Culture Methods.” PLoS ONE 8 (5): 1–11. doi:10.1371/journal.pone.0063816.