Cite
副干酪乳杆菌发酵液中抗菌肽的筛选及对副溶血性弧菌的抑菌作用.
MLA
邢宇凡, et al. “副干酪乳杆菌发酵液中抗菌肽的筛选及对副溶血性弧菌的抑菌作用. (Chinese).” Journal of Chinese Institute of Food Science & Technology, vol. 24, no. 1, Jan. 2024, pp. 92–101. EBSCOhost, https://doi.org/10.16429/j.1009-7848.2024.01.010.
APA
邢宇凡, 白淑锦, 金日天, 翁武银, 丁能水, 张志刚, & 杨 桑. (2024). 副干酪乳杆菌发酵液中抗菌肽的筛选及对副溶血性弧菌的抑菌作用. (Chinese). Journal of Chinese Institute of Food Science & Technology, 24(1), 92–101. https://doi.org/10.16429/j.1009-7848.2024.01.010
Chicago
邢宇凡, 白淑锦, 金日天, 翁武银, 丁能水, 张志刚, and 杨 桑. 2024. “副干酪乳杆菌发酵液中抗菌肽的筛选及对副溶血性弧菌的抑菌作用. (Chinese).” Journal of Chinese Institute of Food Science & Technology 24 (1): 92–101. doi:10.16429/j.1009-7848.2024.01.010.