Kauser-Ul-Alam, M.; Toba, Y.; Hioki, S.; Hayakawa, T.; Kumura, H.; Wakamatsu, J.-i.
Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products. Foods 2020, 9, 1583.
https://doi.org/10.3390/foods9111583
AMA Style
Kauser-Ul-Alam M, Toba Y, Hioki S, Hayakawa T, Kumura H, Wakamatsu J-i.
Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products. Foods. 2020; 9(11):1583.
https://doi.org/10.3390/foods9111583
Chicago/Turabian Style
Kauser-Ul-Alam, Md., Yu Toba, Shoji Hioki, Toru Hayakawa, Haruto Kumura, and Jun-ichi Wakamatsu.
2020. "Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products" Foods 9, no. 11: 1583.
https://doi.org/10.3390/foods9111583
APA Style
Kauser-Ul-Alam, M., Toba, Y., Hioki, S., Hayakawa, T., Kumura, H., & Wakamatsu, J.-i.
(2020). Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products. Foods, 9(11), 1583.
https://doi.org/10.3390/foods9111583