Zhang, H.; Xu, J.; Chen, Q.; Wang, H.; Kong, B.
Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress. Foods 2021, 10, 1203.
https://doi.org/10.3390/foods10061203
AMA Style
Zhang H, Xu J, Chen Q, Wang H, Kong B.
Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress. Foods. 2021; 10(6):1203.
https://doi.org/10.3390/foods10061203
Chicago/Turabian Style
Zhang, Huan, Jianhang Xu, Qian Chen, Hui Wang, and Baohua Kong.
2021. "Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress" Foods 10, no. 6: 1203.
https://doi.org/10.3390/foods10061203
APA Style
Zhang, H., Xu, J., Chen, Q., Wang, H., & Kong, B.
(2021). Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress. Foods, 10(6), 1203.
https://doi.org/10.3390/foods10061203