Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang-flavor Daqu.

MLA

Du, Ya-Ke, et al. “Analysis of Fermentation Control Factors on Volatile Compounds of Primary Microorganisms in Jiang-Flavor Daqu.” Journal of Food Biochemistry, vol. 46, no. 10, Oct. 2022, p. e14277. EBSCOhost, https://doi.org/10.1111/jfbc.14277.

APA

Du, Y.-K., Xin, W., Xia, Y., Zhu, M., Qin, J.-L., Pan, Z.-F., Wu, R.-F., Luo, G.-R., Wu, P.-S., Wu, Z.-Y., Gomi, K., & Zhang, W.-X. (2022). Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang-flavor Daqu. Journal of Food Biochemistry, 46(10), e14277. https://doi.org/10.1111/jfbc.14277

Chicago

Du, Ya-Ke, Wen Xin, Yu Xia, Min Zhu, Jian-Liang Qin, Zheng-Fu Pan, Ren-Fu Wu, et al. 2022. “Analysis of Fermentation Control Factors on Volatile Compounds of Primary Microorganisms in Jiang-Flavor Daqu.” Journal of Food Biochemistry 46 (10): e14277. doi:10.1111/jfbc.14277.