Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1.

MLA

Gauvry, Emilie, et al. “Effects of Temperature, PH and Water Activity on the Growth and the Sporulation Abilities of Bacillus Subtilis BSB1.” International Journal of Food Microbiology, vol. 337, Jan. 2021, p. 108915. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2020.108915.

APA

Gauvry, E., Mathot, A.-G., Couvert, O., Leguérinel, I., & Coroller, L. (2021). Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1. International Journal of Food Microbiology, 337, 108915. https://doi.org/10.1016/j.ijfoodmicro.2020.108915

Chicago

Gauvry, Emilie, Anne-Gabrielle Mathot, Olivier Couvert, Ivan Leguérinel, and Louis Coroller. 2021. “Effects of Temperature, PH and Water Activity on the Growth and the Sporulation Abilities of Bacillus Subtilis BSB1.” International Journal of Food Microbiology 337 (January): 108915. doi:10.1016/j.ijfoodmicro.2020.108915.