Joyce, O. T., Chakraborty, S. K., Tripathi, M. K., Kotwaliwale, N., & Chandra, P. (2018). Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 24(3), 187. https://doi.org/10.1177/1082013217741798
Style de citation ChicagoJoyce, Olatunji T., Subir K. Chakraborty, Manoj K. Tripathi, Nachiket Kotwaliwale, et Punit Chandra. "Quality Characteristics of Sauerkraut Fermented by Using a Lactobacillus Paracasei Starter Culture Grown in Tofu Whey." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 24, no. 3 (2018): 187. https://dx.doi.org/10.1177/1082013217741798.
Style de citation MLAJoyce, Olatunji T., et al. "Quality Characteristics of Sauerkraut Fermented by Using a Lactobacillus Paracasei Starter Culture Grown in Tofu Whey." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 24, no. 3, 2018, p. 187.