Cite
The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality.
MLA
Yang, Guiheng, et al. “The Tolerance of Brewing-Related Microorganisms to Isomerized Hop Products and the Effect on Beer Stability and Quality.” European Food Research & Technology, vol. 247, no. 3, Mar. 2021, pp. 555–67. EBSCOhost, https://doi.org/10.1007/s00217-020-03644-3.
APA
Yang, G., Nie, C., Zhang, H., Sun, S., Wang, X., Zhang, J., Xu, H., & Liu, J. (2021). The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality. European Food Research & Technology, 247(3), 555–567. https://doi.org/10.1007/s00217-020-03644-3
Chicago
Yang, Guiheng, Cong Nie, Haojun Zhang, Shaokang Sun, Xiaochen Wang, Jie Zhang, Hengyuan Xu, and Jinshang Liu. 2021. “The Tolerance of Brewing-Related Microorganisms to Isomerized Hop Products and the Effect on Beer Stability and Quality.” European Food Research & Technology 247 (3): 555–67. doi:10.1007/s00217-020-03644-3.