Liu, S.; Ren, H.; Chen, L.; Wu, T.; Hao, J.
Combined Effect of Low-Temperature Stress and Slightly Acidic Electrolyzed Water (SAEW) on the Microbial Control of Oat Sprout Production. Foods 2025, 14, 1083.
https://doi.org/10.3390/foods14071083
AMA Style
Liu S, Ren H, Chen L, Wu T, Hao J.
Combined Effect of Low-Temperature Stress and Slightly Acidic Electrolyzed Water (SAEW) on the Microbial Control of Oat Sprout Production. Foods. 2025; 14(7):1083.
https://doi.org/10.3390/foods14071083
Chicago/Turabian Style
Liu, Shaokang, Hongrui Ren, Lin Chen, Tongjiao Wu, and Jianxiong Hao.
2025. "Combined Effect of Low-Temperature Stress and Slightly Acidic Electrolyzed Water (SAEW) on the Microbial Control of Oat Sprout Production" Foods 14, no. 7: 1083.
https://doi.org/10.3390/foods14071083
APA Style
Liu, S., Ren, H., Chen, L., Wu, T., & Hao, J.
(2025). Combined Effect of Low-Temperature Stress and Slightly Acidic Electrolyzed Water (SAEW) on the Microbial Control of Oat Sprout Production. Foods, 14(7), 1083.
https://doi.org/10.3390/foods14071083