Cite
Effect of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in Southern China.
MLA
Zhao, Wenhong, et al. “Effect of Hong Qu on the Flavor and Quality of Hakka Yellow Rice Wine (Huangjiu) Produced in Southern China.” LWT - Food Science & Technology, vol. 160, Apr. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2022.113264.
APA
Zhao, W., Qian, M., Dong, H., Liu, X., Bai, W., Liu, G., & Lv, X. (2022). Effect of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in Southern China. LWT - Food Science & Technology, 160, N.PAG. https://doi.org/10.1016/j.lwt.2022.113264
Chicago
Zhao, Wenhong, Min Qian, Hao Dong, Xiaoyan Liu, Weidong Bai, Gongliang Liu, and Xu-cong Lv. 2022. “Effect of Hong Qu on the Flavor and Quality of Hakka Yellow Rice Wine (Huangjiu) Produced in Southern China.” LWT - Food Science & Technology 160 (April): N.PAG. doi:10.1016/j.lwt.2022.113264.