Hsieh, C.-C.; Liu, Y.-H.; Lin, S.-P.; Santoso, S.P.; Jantama, K.; Tsai, T.-Y.; Hsieh, C.-W.; Cheng, K.-C.
Development of High-Glucosinolate-Retaining Lactic-Acid-Bacteria-Co-Fermented Cabbage Products. Fermentation 2024, 10, 635.
https://doi.org/10.3390/fermentation10120635
AMA Style
Hsieh C-C, Liu Y-H, Lin S-P, Santoso SP, Jantama K, Tsai T-Y, Hsieh C-W, Cheng K-C.
Development of High-Glucosinolate-Retaining Lactic-Acid-Bacteria-Co-Fermented Cabbage Products. Fermentation. 2024; 10(12):635.
https://doi.org/10.3390/fermentation10120635
Chicago/Turabian Style
Hsieh, Chen-Che, Yuan-Heng Liu, Shin-Ping Lin, Shella Permatasari Santoso, Kaemwich Jantama, Tsung-Yu Tsai, Chang-Wei Hsieh, and Kuan-Chen Cheng.
2024. "Development of High-Glucosinolate-Retaining Lactic-Acid-Bacteria-Co-Fermented Cabbage Products" Fermentation 10, no. 12: 635.
https://doi.org/10.3390/fermentation10120635
APA Style
Hsieh, C.-C., Liu, Y.-H., Lin, S.-P., Santoso, S. P., Jantama, K., Tsai, T.-Y., Hsieh, C.-W., & Cheng, K.-C.
(2024). Development of High-Glucosinolate-Retaining Lactic-Acid-Bacteria-Co-Fermented Cabbage Products. Fermentation, 10(12), 635.
https://doi.org/10.3390/fermentation10120635
