APA (7th ed.) Citation

Zhao, Y., Wu, R., Wu, J., Shi, L., Xu, J., Hu, X., . . . Wang, W. (2025). Static Magnetic Field–Assisted Co-fermentation of Lactic Acid Bacteria Consortium in Platycodon grandiflorum Roots Powder for Process Optimization and Antioxidant Property Enhancement. Food and Bioprocess Technology: An International Journal, 1-19. https://doi.org/10.1007/s11947-025-03888-5

Chicago Style (17th ed.) Citation

Zhao, Yulian, et al. "Static Magnetic Field–Assisted Co-fermentation of Lactic Acid Bacteria Consortium In Platycodon grandiflorum Roots Powder for Process Optimization and Antioxidant Property Enhancement." Food and Bioprocess Technology: An International Journal 2025: 1-19. https://doi.org/10.1007/s11947-025-03888-5.

MLA (9th ed.) Citation

Zhao, Yulian, et al. "Static Magnetic Field–Assisted Co-fermentation of Lactic Acid Bacteria Consortium In Platycodon grandiflorum Roots Powder for Process Optimization and Antioxidant Property Enhancement." Food and Bioprocess Technology: An International Journal, 2025, pp. 1-19, https://doi.org/10.1007/s11947-025-03888-5.