Li, Q., Li, L., Zhu, H., Yang, F., Xiao, K., Zhang, L., . . . Zhou, M. Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation. Tsinghua University Press.
Chicago Style (17th ed.) CitationLi, Qin, et al. Lactobacillus Fermentum as a New Inhibitor to Control Advanced Glycation End-product Formation During Vinegar Fermentation. Tsinghua University Press.
MLA (9th ed.) CitationLi, Qin, et al. Lactobacillus Fermentum as a New Inhibitor to Control Advanced Glycation End-product Formation During Vinegar Fermentation. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.