Zhao, S.; Hao, X.; Yang, F.; Wang, Y.; Fan, X.; Wang, Y.
Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns. Foods 2022, 11, 195.
https://doi.org/10.3390/foods11020195
AMA Style
Zhao S, Hao X, Yang F, Wang Y, Fan X, Wang Y.
Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns. Foods. 2022; 11(2):195.
https://doi.org/10.3390/foods11020195
Chicago/Turabian Style
Zhao, Shanshan, Xiangmei Hao, Fengyuan Yang, Yuan Wang, Xiaomiao Fan, and Yanping Wang.
2022. "Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns" Foods 11, no. 2: 195.
https://doi.org/10.3390/foods11020195
APA Style
Zhao, S., Hao, X., Yang, F., Wang, Y., Fan, X., & Wang, Y.
(2022). Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns. Foods, 11(2), 195.
https://doi.org/10.3390/foods11020195