Information Journal Paper
APA:
Copy. (2018). Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation. FOOD MICROBIOLOGY, 73(-), 11-16. SID. https://sid.ir/paper/772280/en
Vancouver:
Copy. Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation. FOOD MICROBIOLOGY[Internet]. 2018;73(-):11-16. Available from: https://sid.ir/paper/772280/en
IEEE:
Copy, “Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation,” FOOD MICROBIOLOGY, vol. 73, no. -, pp. 11–16, 2018, [Online]. Available: https://sid.ir/paper/772280/en