APA (7th ed.) Citation

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 Style (17th ed.) Citation

Layla, Anam, Qamar Abbas Syed, Tahir Zahoor, and 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 (9th ed.) Citation

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.