Wu, K.; Fang, Y.; Hong, B.; Cai, Y.; Xie, H.; Wang, Y.; Cui, X.; Yu, Z.; Liu, Y.; Ruan, R.;
et al. Enhancement of Carbon Conversion and Value-Added Compound Production in Heterotrophic Chlorella vulgaris Using Sweet Sorghum Extract. Foods 2022, 11, 2579.
https://doi.org/10.3390/foods11172579
AMA Style
Wu K, Fang Y, Hong B, Cai Y, Xie H, Wang Y, Cui X, Yu Z, Liu Y, Ruan R,
et al. Enhancement of Carbon Conversion and Value-Added Compound Production in Heterotrophic Chlorella vulgaris Using Sweet Sorghum Extract. Foods. 2022; 11(17):2579.
https://doi.org/10.3390/foods11172579
Chicago/Turabian Style
Wu, Kangping, Yilin Fang, Biyuan Hong, Yihui Cai, Honglei Xie, Yunpu Wang, Xian Cui, Zhigang Yu, Yuhuan Liu, Roger Ruan,
and et al. 2022. "Enhancement of Carbon Conversion and Value-Added Compound Production in Heterotrophic Chlorella vulgaris Using Sweet Sorghum Extract" Foods 11, no. 17: 2579.
https://doi.org/10.3390/foods11172579
APA Style
Wu, K., Fang, Y., Hong, B., Cai, Y., Xie, H., Wang, Y., Cui, X., Yu, Z., Liu, Y., Ruan, R., & Zhang, Q.
(2022). Enhancement of Carbon Conversion and Value-Added Compound Production in Heterotrophic Chlorella vulgaris Using Sweet Sorghum Extract. Foods, 11(17), 2579.
https://doi.org/10.3390/foods11172579
