Cite
The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning.
MLA
Ropelewska, Ewa, et al. “The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning.” Foods, vol. 11, no. 19, Oct. 2022, p. 2956. EBSCOhost, https://doi.org/10.3390/foods11192956.
APA
Ropelewska, E., Sabanci, K., & Aslan, M. F. (2022). The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning. Foods, 11(19), 2956. https://doi.org/10.3390/foods11192956
Chicago
Ropelewska, Ewa, Kadir Sabanci, and Muhammet Fatih Aslan. 2022. “The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning.” Foods 11 (19): 2956. doi:10.3390/foods11192956.