APA (7th ed.) Citation

Huang, Q., Li, C., Wu, Y., Tong, S., Zhang, L., Jin, J., . . . Yan, Y. (2025). Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation. Food Chemistry: X, 28(102551-), . https://doi.org/10.1016/j.fochx.2025.102551

Chicago Style (17th ed.) Citation

Huang, Qi, Cen Li, Yongjun Wu, Shuoqiu Tong, Lincheng Zhang, Jing Jin, Qiyan Zhu, and Yan Yan. "Impact of Pepper Varieties on Microbial Succession and Correlation with Physicochemical Properties and Volatile Compounds During Pickled Pepper Fermentation." Food Chemistry: X 28, no. 102551- (2025). https://doi.org/10.1016/j.fochx.2025.102551.

MLA (9th ed.) Citation

Huang, Qi, et al. "Impact of Pepper Varieties on Microbial Succession and Correlation with Physicochemical Properties and Volatile Compounds During Pickled Pepper Fermentation." Food Chemistry: X, vol. 28, no. 102551-, 2025, https://doi.org/10.1016/j.fochx.2025.102551.