Park, K.-M.; Kim, H.-J.; Choi, J.-Y.; Koo, M.
Antimicrobial Effect of Acetic Acid, Sodium Hypochlorite, and Thermal Treatments against Psychrotolerant Bacillus cereus Group Isolated from Lettuce (Lactuca sativa L.). Foods 2021, 10, 2165.
https://doi.org/10.3390/foods10092165
AMA Style
Park K-M, Kim H-J, Choi J-Y, Koo M.
Antimicrobial Effect of Acetic Acid, Sodium Hypochlorite, and Thermal Treatments against Psychrotolerant Bacillus cereus Group Isolated from Lettuce (Lactuca sativa L.). Foods. 2021; 10(9):2165.
https://doi.org/10.3390/foods10092165
Chicago/Turabian Style
Park, Kyung-Min, Hyun-Jung Kim, Ji-Yoen Choi, and Minseon Koo.
2021. "Antimicrobial Effect of Acetic Acid, Sodium Hypochlorite, and Thermal Treatments against Psychrotolerant Bacillus cereus Group Isolated from Lettuce (Lactuca sativa L.)" Foods 10, no. 9: 2165.
https://doi.org/10.3390/foods10092165
APA Style
Park, K.-M., Kim, H.-J., Choi, J.-Y., & Koo, M.
(2021). Antimicrobial Effect of Acetic Acid, Sodium Hypochlorite, and Thermal Treatments against Psychrotolerant Bacillus cereus Group Isolated from Lettuce (Lactuca sativa L.). Foods, 10(9), 2165.
https://doi.org/10.3390/foods10092165