Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu

MLA

Shi, Wei, et al. “Deciphering the Effects of Different Types of High-Temperature Daqu on the Fermentation Process and Flavor Profiles of Sauce-Flavor Baijiu.” Food Bioscience, no. Preprints, Jan. 2024. EBSCOhost, https://doi.org/10.1016/j.fbio.2024.104917.

APA

Shi, W., Chai, L.-J., Zhao, H., Song, Y.-N., Mei, J.-L., He, Y.-X., Lu, Z.-M., Zhang, X.-J., Yang, B., Wang, S.-T., Shen, C.-H., & Xu, Z.-H. (2024). Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu. Food Bioscience, Preprints. https://doi.org/10.1016/j.fbio.2024.104917

Chicago

Shi, Wei, Li-Juan Chai, Han Zhao, Ya-Ning Song, Jun-Lan Mei, Yang-Xue He, Zhen-Ming Lu, et al. 2024. “Deciphering the Effects of Different Types of High-Temperature Daqu on the Fermentation Process and Flavor Profiles of Sauce-Flavor Baijiu.” Food Bioscience, no. Preprints (January). doi:10.1016/j.fbio.2024.104917.