Cite
Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state
MLA
Dong Yang, et al. “Extracellular PH Decline Introduced by High Pressure Carbon Dioxide Is a Main Factor Inducing Bacteria to Enter Viable but Non-Culturable State.” Food Research International (Ottawa, Ont.), vol. 151, July 2021. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....c8ca99bcae4da8e734fa098991ca26fe&authtype=sso&custid=ns315887.
APA
Dong Yang, Yongtao Wang, Liang Zhao, Lei Rao, & Xiaojun Liao. (2021). Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state. Food Research International (Ottawa, Ont.), 151.
Chicago
Dong Yang, Yongtao Wang, Liang Zhao, Lei Rao, and Xiaojun Liao. 2021. “Extracellular PH Decline Introduced by High Pressure Carbon Dioxide Is a Main Factor Inducing Bacteria to Enter Viable but Non-Culturable State.” Food Research International (Ottawa, Ont.) 151 (July). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....c8ca99bcae4da8e734fa098991ca26fe&authtype=sso&custid=ns315887.