A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

MLA

Li Juan Chai, et al. “A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation.” Applied and Environmental Microbiology, vol. 86, June 2020. EBSCOhost, https://doi.org/10.1128/aem.00306-20.

APA

Li Juan Chai, Cheng Tuo Niu, Zhenghong Xu, Qi Li, Zhen Ming Lu, Yun Jia, Jin-Song Shi, & Xiaojuan Zhang. (2020). A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation. Applied and Environmental Microbiology, 86. https://doi.org/10.1128/aem.00306-20

Chicago

Li Juan Chai, Cheng Tuo Niu, Zhenghong Xu, Qi Li, Zhen Ming Lu, Yun Jia, Jin-Song Shi, and Xiaojuan Zhang. 2020. “A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation.” Applied and Environmental Microbiology 86 (June). doi:10.1128/aem.00306-20.