APA (7th ed.) Citation

Wang, B., Rutherfurd-Markwick, K., Liu, N., Zhang, X., & Mutukumira, A. N. (2024). Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand. Current research in food science, 8, 100711. https://doi.org/10.1016/j.crfs.2024.100711

Chicago Style (17th ed.) Citation

Wang, Boying, Kay Rutherfurd-Markwick, Ninghui Liu, Xue-Xian Zhang, and Anthony N. Mutukumira. "Evaluation of the Probiotic Potential of Yeast Isolated from Kombucha in New Zealand." Current Research in Food Science 8 (2024): 100711. https://doi.org/10.1016/j.crfs.2024.100711.

MLA (9th ed.) Citation

Wang, Boying, et al. "Evaluation of the Probiotic Potential of Yeast Isolated from Kombucha in New Zealand." Current Research in Food Science, vol. 8, 2024, p. 100711, https://doi.org/10.1016/j.crfs.2024.100711.