JU Zixuan, Q. H. Effect of the Addition of Kefir on the Quality of Carrot Fermented with Lactiplantibacillus plantarum. China Food Publishing Company.
Chicago Style (17th ed.) CitationJU Zixuan, QU Hengxian. Effect of the Addition of Kefir on the Quality of Carrot Fermented with Lactiplantibacillus Plantarum. China Food Publishing Company.
MLA (9th ed.) CitationJU Zixuan, QU Hengxian. Effect of the Addition of Kefir on the Quality of Carrot Fermented with Lactiplantibacillus Plantarum. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.