Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis.

MLA

Zhu, Ying, et al. “Stabilization of Jiuyao Quality for Huangjiu Brewing by Fortifying Functional Strains Based on Core Microbial Community Analysis.” Food Bioscience, vol. 52, Apr. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.fbio.2023.102370.

APA

Zhu, Y., Liu, S., Ma, D., Xu, Y., Yang, C., & Mao, J. (2023). Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis. Food Bioscience, 52, N.PAG. https://doi.org/10.1016/j.fbio.2023.102370

Chicago

Zhu, Ying, Shuangping Liu, Donglin Ma, Yuezheng Xu, Chen Yang, and Jian Mao. 2023. “Stabilization of Jiuyao Quality for Huangjiu Brewing by Fortifying Functional Strains Based on Core Microbial Community Analysis.” Food Bioscience 52 (April): N.PAG. doi:10.1016/j.fbio.2023.102370.