APA Zitierstil

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

Chicago Zitierstil

Joyce, Olatunji T., Subir K. Chakraborty, Manoj K. Tripathi, Nachiket Kotwaliwale, und 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.

MLA Zitierstil

Joyce, 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.