APA (7th ed.) Citation

JR, L., H, D., CY, H., PT, Z., & YH, M. (2022). Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice. Frontiers in nutrition, 9, 1045347. https://doi.org/10.3389/fnut.2022.1045347

Chicago Style (17th ed.) Citation

JR, Liang, Deng H, Hu CY, Zhao PT, and Meng YH. "Vitality, Fermentation, Aroma Profile, and Digestive Tolerance of the Newly Selected Lactiplantibacillus Plantarum and Lacticaseibacillus Paracasei in Fermented Apple Juice." Frontiers in Nutrition 9 (2022): 1045347. https://doi.org/10.3389/fnut.2022.1045347.

MLA (9th ed.) Citation

JR, Liang, et al. "Vitality, Fermentation, Aroma Profile, and Digestive Tolerance of the Newly Selected Lactiplantibacillus Plantarum and Lacticaseibacillus Paracasei in Fermented Apple Juice." Frontiers in Nutrition, vol. 9, 2022, p. 1045347, https://doi.org/10.3389/fnut.2022.1045347.