Distinct bacterial community of a solid-state fermented Chinese traditional food huase sufu revealed by high-throughput sequencing.

MLA

Zhen-dong, Zhang, et al. “Distinct Bacterial Community of a Solid-State Fermented Chinese Traditional Food Huase Sufu Revealed by High-Throughput Sequencing.” Food Science & Biotechnology, vol. 30, no. 9, Sept. 2021, pp. 1233–41. EBSCOhost, https://doi.org/10.1007/s10068-021-00963-3.

APA

Zhen-dong, Z., Yu-rong, W., Fan-shu, X., Qiang-chuan, H., & Zhuang, G. (2021). Distinct bacterial community of a solid-state fermented Chinese traditional food huase sufu revealed by high-throughput sequencing. Food Science & Biotechnology, 30(9), 1233–1241. https://doi.org/10.1007/s10068-021-00963-3

Chicago

Zhen-dong, Zhang, Wang Yu-rong, Xiang Fan-shu, Hou Qiang-chuan, and Guo Zhuang. 2021. “Distinct Bacterial Community of a Solid-State Fermented Chinese Traditional Food Huase Sufu Revealed by High-Throughput Sequencing.” Food Science & Biotechnology 30 (9): 1233–41. doi:10.1007/s10068-021-00963-3.