Kothari, D.; Lee, W.-D.; Jung, E.S.; Niu, K.-M.; Lee, C.H.; Kim, S.-K.
Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens. Antibiotics 2020, 9, 386.
https://doi.org/10.3390/antibiotics9070386
AMA Style
Kothari D, Lee W-D, Jung ES, Niu K-M, Lee CH, Kim S-K.
Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens. Antibiotics. 2020; 9(7):386.
https://doi.org/10.3390/antibiotics9070386
Chicago/Turabian Style
Kothari, Damini, Woo-Do Lee, Eun Sung Jung, Kai-Min Niu, Choong Hwan Lee, and Soo-Ki Kim.
2020. "Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens" Antibiotics 9, no. 7: 386.
https://doi.org/10.3390/antibiotics9070386
APA Style
Kothari, D., Lee, W.-D., Jung, E. S., Niu, K.-M., Lee, C. H., & Kim, S.-K.
(2020). Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens. Antibiotics, 9(7), 386.
https://doi.org/10.3390/antibiotics9070386