Wang, H., Tsai, S., & Lin, J. Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties. Elsevier.
Chicago Style (17th ed.) CitationWang, Hsuan-Min, Shwu-Jene Tsai, and Jin-Yuarn Lin. Lactiplantibacillus Plantarum NCHU–FC1 Strain Co-fermented Cucumbers Possess Good Physicochemical and Sensory Properties. Elsevier.
MLA (9th ed.) CitationWang, Hsuan-Min, et al. Lactiplantibacillus Plantarum NCHU–FC1 Strain Co-fermented Cucumbers Possess Good Physicochemical and Sensory Properties. Elsevier.
Warning: These citations may not always be 100% accurate.