YANG, L., WANG, T., WU, B., XIONG, Y., YI, Y., ZHU, K., . . . WU, H. (2024). Effects of Yeast Fermentation with Different Varieties on Flavor Compounds of Bean Sauce Based on GC-IMS Combined With Multivariate Statistical Methods. Shipin gongye ke-ji, 45(14), 282-289. https://doi.org/10.13386/j.issn1002-0306.2023090051
Chicago Style (17th ed.) CitationYANG, Lian, Tianyang WANG, Baozhu WU, Yiling XIONG, Yuwen YI, Kaixian ZHU, Xing QIAO, Jing DENG, and Huachang WU. "Effects of Yeast Fermentation with Different Varieties on Flavor Compounds of Bean Sauce Based on GC-IMS Combined With Multivariate Statistical Methods." Shipin Gongye Ke-ji 45, no. 14 (2024): 282-289. https://doi.org/10.13386/j.issn1002-0306.2023090051.
MLA (9th ed.) CitationYANG, Lian, et al. "Effects of Yeast Fermentation with Different Varieties on Flavor Compounds of Bean Sauce Based on GC-IMS Combined With Multivariate Statistical Methods." Shipin Gongye Ke-ji, vol. 45, no. 14, 2024, pp. 282-289, https://doi.org/10.13386/j.issn1002-0306.2023090051.
