Liu, Y.; Chen, H.; Chen, W.; Zhong, Q.; Zhang, G.; Chen, W.
Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles. Molecules 2018, 23, 2366.
https://doi.org/10.3390/molecules23092366
AMA Style
Liu Y, Chen H, Chen W, Zhong Q, Zhang G, Chen W.
Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles. Molecules. 2018; 23(9):2366.
https://doi.org/10.3390/molecules23092366
Chicago/Turabian Style
Liu, Yiyun, Haiming Chen, Wenxue Chen, Quipping Zhong, Guanfei Zhang, and Weijun Chen.
2018. "Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles" Molecules 23, no. 9: 2366.
https://doi.org/10.3390/molecules23092366
APA Style
Liu, Y., Chen, H., Chen, W., Zhong, Q., Zhang, G., & Chen, W.
(2018). Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles. Molecules, 23(9), 2366.
https://doi.org/10.3390/molecules23092366