PubAg

Main content area

MLA

Nanda, K, et al. "Characterization of Acetic Acid Bacteria In Traditional Acetic Acid Fermentation of Rice Vinegar (komesu) and Unpolished Rice Vinegar (kurosu) Produced In Japan." Applied and environmental microbiology, v. 67,.2 pp. 986-990. doi: 10.1128/AEM.67.2.986-990.2001

APA

Nanda, K., Taniguchi, M., Ujike, S., Ishihara, N., Mori, H., Ono, H., & Murooka, Y. (2001). Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (Komesu) and unpolished rice vinegar (Kurosu) produced in Japan. Applied and environmental microbiology, 67, 986-990. doi: 10.1128/AEM.67.2.986-990.2001

Chicago

Nanda, K., M Taniguchi, S Ujike, N Ishihara, H Mori, H Ono, and Y Murooka. "Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (Komesu) and unpolished rice vinegar (Kurosu) produced in Japan" Applied and environmental microbiology 67, no. 2 (2001): 986-990. doi: 10.1128/AEM.67.2.986-990.2001