APA (7th ed.) Citation

Abouloifa, H., Khodaei, N., Rokni, Y., Karboune, S., Brasca, M., D'Hallewin, G., . . . Asehraou, A. (2020). The prebiotics (Fructo-oligosaccharides and Xylo-oligosaccharides) modulate the probiotic properties of Lactiplantibacillus and Levilactobacillus strains isolated from traditional fermented olive. World Journal of Microbiology & Biotechnology, 36(12), 1. https://doi.org/10.1007/s11274-020-02961-9

Chicago Style (17th ed.) Citation

Abouloifa, Houssam, Nastaran Khodaei, Yahya Rokni, Salwa Karboune, Milena Brasca, Guy D'Hallewin, Riadh Ben Salah, Ennouamane Saalaoui, and Abdeslam Asehraou. "The Prebiotics (Fructo-oligosaccharides and Xylo-oligosaccharides) Modulate the Probiotic Properties of Lactiplantibacillus and Levilactobacillus Strains Isolated from Traditional Fermented Olive." World Journal of Microbiology & Biotechnology 36, no. 12 (2020): 1. https://doi.org/10.1007/s11274-020-02961-9.

MLA (9th ed.) Citation

Abouloifa, Houssam, et al. "The Prebiotics (Fructo-oligosaccharides and Xylo-oligosaccharides) Modulate the Probiotic Properties of Lactiplantibacillus and Levilactobacillus Strains Isolated from Traditional Fermented Olive." World Journal of Microbiology & Biotechnology, vol. 36, no. 12, 2020, p. 1, https://doi.org/10.1007/s11274-020-02961-9.