Cite
Effect of salt concentration on the quality and microbial community during pickled peppers fermentation.
MLA
Tang, Jianbo, et al. “Effect of Salt Concentration on the Quality and Microbial Community during Pickled Peppers Fermentation.” Food Chemistry: X, vol. 23, June 2024, p. 101594. EBSCOhost, https://doi.org/10.1016/j.fochx.2024.101594.
APA
Tang, J., Wu, X., Lv, D., Huang, S., Zhang, Y., & Kong, F. (2024). Effect of salt concentration on the quality and microbial community during pickled peppers fermentation. Food Chemistry: X, 23, 101594. https://doi.org/10.1016/j.fochx.2024.101594
Chicago
Tang, Jianbo, Xiaomeng Wu, Du Lv, Shan Huang, Yu Zhang, and Fanhua Kong. 2024. “Effect of Salt Concentration on the Quality and Microbial Community during Pickled Peppers Fermentation.” Food Chemistry: X 23 (June): 101594. doi:10.1016/j.fochx.2024.101594.