Fijan, S.; Fijan, P.; Wei, L.; Marco, M.L.
Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica. Appl. Microbiol. 2024, 4, 1165-1176.
https://doi.org/10.3390/applmicrobiol4030079
AMA Style
Fijan S, Fijan P, Wei L, Marco ML.
Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica. Applied Microbiology. 2024; 4(3):1165-1176.
https://doi.org/10.3390/applmicrobiol4030079
Chicago/Turabian Style
Fijan, Sabina, Polona Fijan, Lei Wei, and Maria L. Marco.
2024. "Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica" Applied Microbiology 4, no. 3: 1165-1176.
https://doi.org/10.3390/applmicrobiol4030079
APA Style
Fijan, S., Fijan, P., Wei, L., & Marco, M. L.
(2024). Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica. Applied Microbiology, 4(3), 1165-1176.
https://doi.org/10.3390/applmicrobiol4030079