Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd.

MLA

Wan, Hongfang, et al. “Evaluation of Bacterial and Fungal Communities during the Fermentation of Baixi Sufu, a Traditional Spicy Fermented Bean Curd.” Journal of the Science of Food & Agriculture, vol. 100, no. 4, Mar. 2020, pp. 1448–57. EBSCOhost, https://doi.org/10.1002/jsfa.10151.

APA

Wan, H., Liu, T., Su, C., Ji, X., Wang, L., Zhao, Y., & Wang, Z. (2020). Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd. Journal of the Science of Food & Agriculture, 100(4), 1448–1457. https://doi.org/10.1002/jsfa.10151

Chicago

Wan, Hongfang, Ting Liu, Caiwei Su, Xu Ji, Liping Wang, Yong Zhao, and Zhengquan Wang. 2020. “Evaluation of Bacterial and Fungal Communities during the Fermentation of Baixi Sufu, a Traditional Spicy Fermented Bean Curd.” Journal of the Science of Food & Agriculture 100 (4): 1448–57. doi:10.1002/jsfa.10151.