Data on Leuconostoc Described by Researchers at Tokyo University of Marine Science and Technology (Differences In the Microbiome Composition of the Traditional Fermented Rice Beverage Miki From Amami Island)

MLA

“Data on Leuconostoc Described by Researchers at Tokyo University of Marine Science and Technology (Differences In the Microbiome Composition of the Traditional Fermented Rice Beverage Miki From Amami Island).” Food Weekly News, 5 Sept. 2024, p. 25. 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=edsggo&AN=edsgcl.806784862&authtype=sso&custid=ns315887.

APA

Data on Leuconostoc Described by Researchers at Tokyo University of Marine Science and Technology (Differences In the Microbiome Composition of the Traditional Fermented Rice Beverage Miki From Amami Island). (2024, September 5). Food Weekly News, 25.

Chicago

Food Weekly News. 2024. “Data on Leuconostoc Described by Researchers at Tokyo University of Marine Science and Technology (Differences In the Microbiome Composition of the Traditional Fermented Rice Beverage Miki From Amami Island),” September 5. 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=edsggo&AN=edsgcl.806784862&authtype=sso&custid=ns315887.