Rizwan, D., & Masoodi, F. (2025, December). Isolation and characterization of Lactic acid Bacteria from spontaneously fermented kohlrabi pickle of Jammu and Kashmir, India. Applied Food Research.
Chicago Style (17th ed.) CitationRizwan, Danish, and F.A Masoodi. "Isolation and Characterization of Lactic Acid Bacteria from Spontaneously Fermented Kohlrabi Pickle of Jammu and Kashmir, India." Applied Food Research Dec. 2025.
MLA (9th ed.) CitationRizwan, Danish, and F.A Masoodi. "Isolation and Characterization of Lactic Acid Bacteria from Spontaneously Fermented Kohlrabi Pickle of Jammu and Kashmir, India." Applied Food Research, Dec. 2025.
Warning: These citations may not always be 100% accurate.