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-referens (17:e uppl.)YU, Xiao, Xiongjun XIAO, Huiling HUANG, Wanqi ZHENG, Rui LIAO, Jianxia TAN, Yue WANG, och 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-referens (9:e uppl.)YU, 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.
