APA (7th ed.) Citation

Feng, L., Xie, Y., Peng, C., Liu, Y., & Wang, H. (2018). A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat using L. plantarum TK9 and L. paracasei TK1501. Food technology and biotechnology, 56(3), . https://doi.org/10.17113/ftb.56.03.18.5540

Chicago Style (17th ed.) Citation

Feng, Lei, Yufeng Xie, Chenmiao Peng, Yuxiaoxue Liu, and Haikuan Wang. "A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat Using L. Plantarum TK9 and L. Paracasei TK1501." Food Technology and Biotechnology 56, no. 3 (2018). https://doi.org/10.17113/ftb.56.03.18.5540.

MLA (9th ed.) Citation

Feng, Lei, et al. "A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat Using L. Plantarum TK9 and L. Paracasei TK1501." Food Technology and Biotechnology, vol. 56, no. 3, 2018, https://doi.org/10.17113/ftb.56.03.18.5540.