Cite
Analysis of changes in the microbial community structure and physicochemical properties during the fermentation of sand crab juice.
MLA
Luo, Meiyan, et al. “Analysis of Changes in the Microbial Community Structure and Physicochemical Properties during the Fermentation of Sand Crab Juice.” FEMS Microbiology Letters, vol. 368, no. 21–24, Jan. 2022. EBSCOhost, https://doi.org/10.1093/femsle/fnab155.
APA
Luo, M., Chen, L., Liu, H., Jiang, J., Lai, C., Zhou, C., Hong, P., & Gao, P. (2022). Analysis of changes in the microbial community structure and physicochemical properties during the fermentation of sand crab juice. FEMS Microbiology Letters, 368(21–24). https://doi.org/10.1093/femsle/fnab155
Chicago
Luo, Meiyan, Leilei Chen, Huanming Liu, Jiahui Jiang, Chongxi Lai, Chunxia Zhou, Pengzhi Hong, and Ping Gao. 2022. “Analysis of Changes in the Microbial Community Structure and Physicochemical Properties during the Fermentation of Sand Crab Juice.” FEMS Microbiology Letters 368 (21–24). doi:10.1093/femsle/fnab155.