Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea

MLA

Zhenjun Zhao, et al. “Inhibitory Effect of Polypeptides Produced by Brevibacillus Brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea.” Foods, vol. 11, no. 20, Oct. 2022, p. 3243. EBSCOhost, https://doi.org/10.3390/foods11203243.

APA

Zhenjun Zhao, Lingling Zhang, Yougen Lou, Yan Luo, Xianchun Hu, Xueli Pan, Huawei Wu, Jianjie Li, Huiling Mei, & Xinghui Li. (2022). Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea. Foods, 11(20), 3243. https://doi.org/10.3390/foods11203243

Chicago

Zhenjun Zhao, Lingling Zhang, Yougen Lou, Yan Luo, Xianchun Hu, Xueli Pan, Huawei Wu, Jianjie Li, Huiling Mei, and Xinghui Li. 2022. “Inhibitory Effect of Polypeptides Produced by Brevibacillus Brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea.” Foods 11 (20): 3243. doi:10.3390/foods11203243.