Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey.

MLA

Joyce, Olatunji T., et al. “Quality Characteristics of Sauerkraut Fermented by Using a Lactobacillus Paracasei Starter Culture Grown in Tofu Whey.” Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional, vol. 24, no. 3, Apr. 2018, pp. 187–97. EBSCOhost, https://doi.org/10.1177/1082013217741798.

APA

Joyce, O. T., Chakraborty, S. K., Tripathi, M. K., Kotwaliwale, N., & Chandra, P. (2018). Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey. Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional, 24(3), 187–197. https://doi.org/10.1177/1082013217741798

Chicago

Joyce, Olatunji T, Subir K Chakraborty, Manoj K Tripathi, Nachiket Kotwaliwale, and Punit Chandra. 2018. “Quality Characteristics of Sauerkraut Fermented by Using a Lactobacillus Paracasei Starter Culture Grown in Tofu Whey.” Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional 24 (3): 187–97. doi:10.1177/1082013217741798.