Zhu, L.; Sun, H.; Ma, M.; Mu, T.; Zhao, G.; Lwin, M.M.
The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application. Foods 2023, 12, 128.
https://doi.org/10.3390/foods12010128
AMA Style
Zhu L, Sun H, Ma M, Mu T, Zhao G, Lwin MM.
The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application. Foods. 2023; 12(1):128.
https://doi.org/10.3390/foods12010128
Chicago/Turabian Style
Zhu, Lili, Hongnan Sun, Mengmei Ma, Taihua Mu, Guohua Zhao, and Moe Moe Lwin.
2023. "The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application" Foods 12, no. 1: 128.
https://doi.org/10.3390/foods12010128
APA Style
Zhu, L., Sun, H., Ma, M., Mu, T., Zhao, G., & Lwin, M. M.
(2023). The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application. Foods, 12(1), 128.
https://doi.org/10.3390/foods12010128