APA (7th ed.) Citation

JI, X., WU, C., & LEI, H. (2024). Physicochemical Characterization, Antioxidant Activity and Aroma Analysis of Goat's Milk Wine Fermented with Mixed Lactic Acid Bacteria and Yeasts. Shipin gongye ke-ji, 45(23), 140-150. https://doi.org/10.13386/j.issn1002-0306.2024020214

Chicago Style (17th ed.) Citation

JI, Xiang, Caiyun WU, and Hongjie LEI. "Physicochemical Characterization, Antioxidant Activity and Aroma Analysis of Goat's Milk Wine Fermented with Mixed Lactic Acid Bacteria and Yeasts." Shipin Gongye Ke-ji 45, no. 23 (2024): 140-150. https://doi.org/10.13386/j.issn1002-0306.2024020214.

MLA (9th ed.) Citation

JI, Xiang, et al. "Physicochemical Characterization, Antioxidant Activity and Aroma Analysis of Goat's Milk Wine Fermented with Mixed Lactic Acid Bacteria and Yeasts." Shipin Gongye Ke-ji, vol. 45, no. 23, 2024, pp. 140-150, https://doi.org/10.13386/j.issn1002-0306.2024020214.