Ami, Y.; Kodama, N.; Umeda, M.; Nakamura, H.; Shirasawa, H.; Koyanagi, T.; Kurihara, S.
Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application. Int. J. Mol. Sci. 2023, 24, 9668.
https://doi.org/10.3390/ijms24119668
AMA Style
Ami Y, Kodama N, Umeda M, Nakamura H, Shirasawa H, Koyanagi T, Kurihara S.
Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application. International Journal of Molecular Sciences. 2023; 24(11):9668.
https://doi.org/10.3390/ijms24119668
Chicago/Turabian Style
Ami, Yuta, Narumi Kodama, Masahiro Umeda, Hanae Nakamura, Hideto Shirasawa, Takashi Koyanagi, and Shin Kurihara.
2023. "Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application" International Journal of Molecular Sciences 24, no. 11: 9668.
https://doi.org/10.3390/ijms24119668
APA Style
Ami, Y., Kodama, N., Umeda, M., Nakamura, H., Shirasawa, H., Koyanagi, T., & Kurihara, S.
(2023). Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application. International Journal of Molecular Sciences, 24(11), 9668.
https://doi.org/10.3390/ijms24119668