Lee, Y.-C.; Tsai, Y.-H.; Chen, S.-L.; Kung, H.-F.; Arakawa, O.; Wei, C.-I.
Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure. Foods 2020, 9, 266.
https://doi.org/10.3390/foods9030266
AMA Style
Lee Y-C, Tsai Y-H, Chen S-L, Kung H-F, Arakawa O, Wei C-I.
Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure. Foods. 2020; 9(3):266.
https://doi.org/10.3390/foods9030266
Chicago/Turabian Style
Lee, Yi-Chen, Yung-Hsiang Tsai, Shao-Lan Chen, Hsien-Feng Kung, Osamu Arakawa, and Cheng-I Wei.
2020. "Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure" Foods 9, no. 3: 266.
https://doi.org/10.3390/foods9030266
APA Style
Lee, Y.-C., Tsai, Y.-H., Chen, S.-L., Kung, H.-F., Arakawa, O., & Wei, C.-I.
(2020). Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure. Foods, 9(3), 266.
https://doi.org/10.3390/foods9030266