Reports Outline Food Research Study Findings from Shaanxi Normal University (Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation)

MLA

“Reports Outline Food Research Study Findings from Shaanxi Normal University (Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation).” Food Weekly News, 5 Sept. 2024, p. 177. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.806784954&authtype=sso&custid=ns315887.

APA

Reports Outline Food Research Study Findings from Shaanxi Normal University (Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation). (2024, September 5). Food Weekly News, 177.

Chicago

Food Weekly News. 2024. “Reports Outline Food Research Study Findings from Shaanxi Normal University (Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation),” September 5. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.806784954&authtype=sso&custid=ns315887.