APA (7th ed.) Citation

Ami, Y., Kodama, N., & Kurihara, S. Development and Taste Improvement of Polyamine-Containing Sakekasu Beverages Using Highly Polyamine-Producing Bacteria from Fermented Foods. MDPI AG.

Chicago Style (17th ed.) Citation

Ami, Yuta, Narumi Kodama, and Shin Kurihara. Development and Taste Improvement of Polyamine-Containing Sakekasu Beverages Using Highly Polyamine-Producing Bacteria from Fermented Foods. MDPI AG.

MLA (9th ed.) Citation

Ami, Yuta, et al. Development and Taste Improvement of Polyamine-Containing Sakekasu Beverages Using Highly Polyamine-Producing Bacteria from Fermented Foods. MDPI AG.

Warning: These citations may not always be 100% accurate.