YU, X., XIAO, X., HUANG, H., ZHENG, W., LIAO, R., TAN, J., . . . MA, Y. (2025). Effects of Different Contents of Sorghum Tannin on Fermentation Process and Flavor of Sichuan Xiaoqu Baijiu. Shipin gongye ke-ji, 46(10), 191-201. https://doi.org/10.13386/j.issn1002-0306.2024070195
Chicago Style (17th ed.) CitationYU, Xiao, Xiongjun XIAO, Huiling HUANG, Wanqi ZHENG, Rui LIAO, Jianxia TAN, Yue WANG, and Yi MA. "Effects of Different Contents of Sorghum Tannin on Fermentation Process and Flavor of Sichuan Xiaoqu Baijiu." Shipin Gongye Ke-ji 46, no. 10 (2025): 191-201. https://doi.org/10.13386/j.issn1002-0306.2024070195.
MLA (9th ed.) CitationYU, Xiao, et al. "Effects of Different Contents of Sorghum Tannin on Fermentation Process and Flavor of Sichuan Xiaoqu Baijiu." Shipin Gongye Ke-ji, vol. 46, no. 10, 2025, pp. 191-201, https://doi.org/10.13386/j.issn1002-0306.2024070195.
