PubAg

Main content area

MLA

Xiang, Qisen, et al. "Effect of Plasma-activated Water On Microbial Quality and Physicochemical Characteristics of Mung Bean Sprouts." Innovative food science & emerging technologies, v. 52, pp. 49-56. doi: 10.1016/j.ifset.2018.11.012

APA

Xiang, Q., Liu, X., Liu, S., Ma, Y., Xu, C., & Bai, Y. (2019). Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts. Innovative food science & emerging technologies, 52, 49-56. doi: 10.1016/j.ifset.2018.11.012

Chicago

Xiang, Qisen, Xiufang Liu, Shengnan Liu, Yunfang Ma, Chunqing Xu, and Yanhong Bai. "Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts" Innovative food science & emerging technologies 52, 1 (2019): 49-56. doi: 10.1016/j.ifset.2018.11.012