Lee, B.-H.; Huang, C.-H.; Liu, T.-Y.; Liou, J.-S.; Hou, C.-Y.; Hsu, W.-H.
Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger. Foods 2023, 12, 2967.
https://doi.org/10.3390/foods12152967
AMA Style
Lee B-H, Huang C-H, Liu T-Y, Liou J-S, Hou C-Y, Hsu W-H.
Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger. Foods. 2023; 12(15):2967.
https://doi.org/10.3390/foods12152967
Chicago/Turabian Style
Lee, Bao-Hong, Cheng-Hao Huang, Tsung-Yu Liu, Jung-Shiang Liou, Chih-Yao Hou, and Wei-Hsuan Hsu.
2023. "Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger" Foods 12, no. 15: 2967.
https://doi.org/10.3390/foods12152967
APA Style
Lee, B.-H., Huang, C.-H., Liu, T.-Y., Liou, J.-S., Hou, C.-Y., & Hsu, W.-H.
(2023). Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger. Foods, 12(15), 2967.
https://doi.org/10.3390/foods12152967