APA (7th ed.) Citation

Nguyen, L. B. X., Do, A. D., & Van, T. P. Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Nguyen, Le Bao Xuyen, Anh Duy Do, and Thach Phan Van. Development and Evaluation of Piper Sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Nguyen, Le Bao Xuyen, et al. Development and Evaluation of Piper Sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.