Pre‐gelatinization and cellulase addition improve fermentation performance and antioxidant activity of black rice wine.

MLA

Yang, Liu, et al. “Pre‐gelatinization and Cellulase Addition Improve Fermentation Performance and Antioxidant Activity of Black Rice Wine.” Journal of the Science of Food & Agriculture, vol. 102, no. 15, Dec. 2022, pp. 7209–20. EBSCOhost, https://doi.org/10.1002/jsfa.12086.

APA

Yang, L., Chen, X., Zhou, Y., Mei, L., Wu, Y., Sun, H., Yao, S., Xu, S., & Li, J. (2022). Pre‐gelatinization and cellulase addition improve fermentation performance and antioxidant activity of black rice wine. Journal of the Science of Food & Agriculture, 102(15), 7209–7220. https://doi.org/10.1002/jsfa.12086

Chicago

Yang, Liu, Xin Chen, Yue Zhou, Lu Mei, Yuting Wu, Hanju Sun, Shengfei Yao, Shangying Xu, and Jinglei Li. 2022. “Pre‐gelatinization and Cellulase Addition Improve Fermentation Performance and Antioxidant Activity of Black Rice Wine.” Journal of the Science of Food & Agriculture 102 (15): 7209–20. doi:10.1002/jsfa.12086.