APA-referens (7:e uppl.)

Yuan, Y., Hou, X., Lei, Y., Zhang, Q., Wang, D., Hu, K., . . . Li, J. (2025). Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality. Food Chemistry: X, 28(102611-), . https://doi.org/10.1016/j.fochx.2025.102611

Chicago-referens (17:e uppl.)

Yuan, Yinghao, et al. "Impact of Compound Fungal Bran Qu Fortification on Sichuan Bran Vinegar Fermentation and Product Quality." Food Chemistry: X 28, no. 102611- (2025). https://doi.org/10.1016/j.fochx.2025.102611.

MLA-referens (9:e uppl.)

Yuan, Yinghao, et al. "Impact of Compound Fungal Bran Qu Fortification on Sichuan Bran Vinegar Fermentation and Product Quality." Food Chemistry: X, vol. 28, no. 102611-, 2025, https://doi.org/10.1016/j.fochx.2025.102611.