Information Journal Paper
APA:
Copy. (2017). Antifungal activity of Lactobacillus plantarum against Penicillium roqueforti in vitro and the preservation effect on Chinese steamed bread. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41(3), 0-0. SID. https://sid.ir/paper/654142/en
Vancouver:
Copy. Antifungal activity of Lactobacillus plantarum against Penicillium roqueforti in vitro and the preservation effect on Chinese steamed bread. JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2017;41(3):0-0. Available from: https://sid.ir/paper/654142/en
IEEE:
Copy, “Antifungal activity of Lactobacillus plantarum against Penicillium roqueforti in vitro and the preservation effect on Chinese steamed bread,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 41, no. 3, pp. 0–0, 2017, [Online]. Available: https://sid.ir/paper/654142/en