Layla, A., Syed, Q. A., Zahoor, T., & Shahid, M. (2024). Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage sprouts. International Microbiology: Official Journal of the Spanish Society for Microbiology, 27(3), 753-764. https://doi.org/10.1007/s10123-023-00426-1
Chicago-referens (17:e uppl.)Layla, Anam, Qamar Abbas Syed, Tahir Zahoor, och Muhammad Shahid. "Investigating the Role of Lactiplantibacillus Plantarum Vs. Spontaneous Fermentation in Improving Nutritional and Consumer Safety of the Fermented White Cabbage Sprouts." International Microbiology: Official Journal of the Spanish Society for Microbiology 27, no. 3 (2024): 753-764. https://doi.org/10.1007/s10123-023-00426-1.
MLA-referens (9:e uppl.)Layla, Anam, et al. "Investigating the Role of Lactiplantibacillus Plantarum Vs. Spontaneous Fermentation in Improving Nutritional and Consumer Safety of the Fermented White Cabbage Sprouts." International Microbiology: Official Journal of the Spanish Society for Microbiology, vol. 27, no. 3, 2024, pp. 753-764, https://doi.org/10.1007/s10123-023-00426-1.
