Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi

MLA

Yanpo Li, et al. “Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi.” Foods, vol. 12, no. 15, July 2023, p. 2891. EBSCOhost, https://doi.org/10.3390/foods12152891.

APA

Yanpo Li, Shuyi You, Lujie Cheng, Hongliang Zeng, Baodong Zheng, & Yi Zhang. (2023). Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi. Foods, 12(15), 2891. https://doi.org/10.3390/foods12152891

Chicago

Yanpo Li, Shuyi You, Lujie Cheng, Hongliang Zeng, Baodong Zheng, and Yi Zhang. 2023. “Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi.” Foods 12 (15): 2891. doi:10.3390/foods12152891.