Correlation analysis of microbial communities and precursor substances of ethyl carbamate (EC) during soy sauce fermentation

MLA

Hao Dong, et al. “Correlation Analysis of Microbial Communities and Precursor Substances of Ethyl Carbamate (EC) during Soy Sauce Fermentation.” LWT, vol. 152, Dec. 2021, p. 112288. EBSCOhost, https://doi.org/10.1016/j.lwt.2021.112288.

APA

Hao Dong, Weidong Bai, Xiaoyan Liu, Wenhong Zhao, & Min Qian. (2021). Correlation analysis of microbial communities and precursor substances of ethyl carbamate (EC) during soy sauce fermentation. LWT, 152, 112288. https://doi.org/10.1016/j.lwt.2021.112288

Chicago

Hao Dong, Weidong Bai, Xiaoyan Liu, Wenhong Zhao, and Min Qian. 2021. “Correlation Analysis of Microbial Communities and Precursor Substances of Ethyl Carbamate (EC) during Soy Sauce Fermentation.” LWT 152 (December): 112288. doi:10.1016/j.lwt.2021.112288.