APA (7th ed.) Citation

Wang, B., Rutherfurd-Markwick, K., Naren, N., Zhang, X., & Mutukumira, A. N. (2023). Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture. Foods, 12(12), 2314. https://doi.org/10.3390/foods12122314

Chicago Style (17th ed.) Citation

Wang, Boying, Kay Rutherfurd-Markwick, Naran Naren, Xue-Xian Zhang, and Anthony N. Mutukumira. "Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture." Foods 12, no. 12 (2023): 2314. https://doi.org/10.3390/foods12122314.

MLA (9th ed.) Citation

Wang, Boying, et al. "Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture." Foods, vol. 12, no. 12, 2023, p. 2314, https://doi.org/10.3390/foods12122314.