APA (7th ed.) Citation

Ferdouse, J., Kusaba, Y., Fujimaru, Y., Yamamoto, Y., & Kitagaki, H. (2019). Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation. Food Technology & Biotechnology, 57(4), 535. https://doi.org/10.17113/ftb.57.04.19.5665

Chicago Style (17th ed.) Citation

Ferdouse, Jannatul, Yuki Kusaba, Yuki Fujimaru, Yuki Yamamoto, and Hiroshi Kitagaki. "Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation." Food Technology & Biotechnology 57, no. 4 (2019): 535. https://doi.org/10.17113/ftb.57.04.19.5665.

MLA (9th ed.) Citation

Ferdouse, Jannatul, et al. "Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation." Food Technology & Biotechnology, vol. 57, no. 4, 2019, p. 535, https://doi.org/10.17113/ftb.57.04.19.5665.